I’m one of those annoying people who loves veggies 🙂 I remember going through a phase (that hasn’t really ended) around age 10 where I would order a salad with ranch dressing at every single restaurant. If they had it, I ordered it. When I got to college, I ordered the same veggie sandwich from the dining hall for 6 months straight. I know what I like! The health benefits are obviously a bonus, but I honesty just love the taste and have yet to meet a vegetable I’m not friends with.
Here in Guatemala, it’s challenging to find good vegetarian food. If there is a veggie sandwich on a menu, it’s usually roasted veggies on really thick bread with no sauce or condiments. No, thank you. (It’s not just Guatemala, either. Have you ever ordered a Veggie Burger at Five Guys? It’s literally just lettuce, tomato, and onion on a bun. NO.)
Enter my Green Goddess Veggie Sandwich! It’s basically a salad between two pieces of bread, and is easily customizable to make everyone’s taste buds happy.
It starts with my homemade green goddess dressing, spread on the best whole grain bread you can find.
Then you pile on alfalfa sprouts, provolone cheese, tomato, red onion, avocado, shredded carrot, and cucumber.
If you’re not vegetarian, you could add turkey and subtract any of the veggies you don’t like (just don’t leave out the green goddess dressing)! Sometimes I’ll wrap the sandwich with plastic wrap and refrigerate for about an hour, to make it easier to eat and for the flavors to meld together.
Green Goddess Veggie Sandwich
Here’s what you’ll need:
- 2 slices of whole grain bread
- thinly sliced tomato
- thinly sliced red onion
- provolone cheese (cheddar, muenster, or mozzarella would work great too)
- thinly sliced cucumber
- alfalfa sprouts
- shredded carrot
Green Goddess Dressing* (adapted from Ina Garten)
- 1 cup mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice (I use lime juice)
- 2 teaspoons chopped garlic (2 cloves)
- 1 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
Blend all of the ingredients except the sour cream in a food processor until smooth. Add the sour cream, and process until just blended. Refrigerate the dressing until ready to serve.
*This makes a LOT of dressing. Feel free to halve it, or use it as a dip for veggies or salad dressing!