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–+ servings

Green Goddess Sandwich (Avocado, Mozzarella and Cucumber)

A fresh, creamy-crunchy Green Goddess Sandwich made with avocado, mozzarella, cucumber, arugula, and a homemade herb-packed green goddess mayo. A quick, satisfying lunch that comes together in under 15 minutes.
Amanda
Prep Time 12 minutes
Total Time 12 minutes
Serving Size 4 sandwich

Equipment

  • sharp knife
  • cutting board
  • small bowl
  • Spoon or small whisk
  • Bread knife (optional)
  • Toaster or toaster oven (optional)

Ingredients

  • 1 cup mayonnaise regular or vegan
  • 1/4 cup fresh basil leaves
  • 2 tablespoons fresh tarragon
  • 2 tablespoons chives chopped
  • 1 clove garlic
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest
  • salt to taste
  • black pepper to taste
  • 8 slices bread sourdough or multigrain; toast if desired
  • 1 large avocado ripe but firm, sliced
  • 8 ounces fresh mozzarella sliced (vegan mozzarella works too)
  • 1 cucumber thinly sliced
  • 2 cups arugula or microgreens
  • pickled onion optional, to taste

Instructions

  • Make the green goddess mayo: in a small bowl, stir together mayonnaise, basil, tarragon, chives, garlic, lemon juice, and lemon zest. Season with salt and black pepper to taste. (For a smoother spread, finely chop the herbs and garlic first.)
  • If you like, toast the bread until lightly crisp and let it cool 1 minute so the spread doesn’t melt into the bread.
  • Spread a generous layer of green goddess mayo on one side of each slice of bread.
  • Assemble 4 sandwiches: layer avocado slices on 4 bread slices. Top with mozzarella, then cucumber slices, then a handful of arugula or microgreens.
  • Add pickled onion if using. Top with the remaining bread slices, spread-side down, and press gently.
  • Slice in half (diagonal if you like) and serve immediately for the crispiest texture.

Notes

For best texture, assemble right before eating so the bread stays crisp. The green goddess mayo keeps in an airtight container in the fridge for about 3 days. If packing for later, keep the spread and juicy ingredients separate; slice the avocado just before serving to prevent browning. Mozzarella tastes best at room temperature—set it out 15 minutes before assembling.

Nutrition

Calories: 610kcal | Protein: 22g | Saturated Fat: 14g | Cholesterol: 55mg | Sodium: 860mg