If you are a fan of green goddess dressing on a salad, then this sandwich is going to be precisely what you want for lunch. It is so delicious and flavorful, plus you might even have a little dressing left over for your dinner salad. 

 

The sandwich goes perfectly with some sea salt potato chips, and if you are indulging at lunch, a glass of dry Chardonnay would be the pièce de résistance!

 

Yield, 2 sandwiches

 

¼ cup finely chopped chives

¼ cup mayonnaise

¼ cup tarragon

¼ cup whole-milk Greek yogurt

½ lemon zested

½ lemon juiced

2 Tbsp olive oil, plus more for drizzling

Salt and pepper

1 cup baby mixed greens

¼ cup cucumber, thinly sliced

1 avocado, thinly sliced

4 slices sourdough bread, toasted

8 oz. fresh mozzarella, sliced ¼ inch thick

1 cup radish sprouts

 

In a food processor or blender, add chives, mayonnaise, tarragon, yogurt, lemon zest, lemon juice, and 2 Tbsp olive oil. Season with salt and pepper and blend until smooth.

 

Divide the slices of avocado between 2 slices of bread and season with salt and pepper. Drizzle the lettuce and cucumbers with a little olive oil and arrange them over the top of the avocado. Next, top with mozzarella and sprouts. Spread the remaining 2 slices of bread with a generous amount of green goddess dressing and place them on top of the sprouts. Serve immediately. 

 

Just Salt It, and enjoy!