I may be a dietitian, but even I struggle with quick and easy lunch ideas during the week. That’s why I’m obsessed with this Green Goddess Sandwich—it’s simple, delicious, and when made right, a perfectly balanced and healthy meal.
This post is all about how to make a Green Goddess Sandwich.
I often feel like sandwiches get an unfair bad rep—people assume they’re unhealthy just because they contain bread. But let me tell you, sandwiches are one of the simplest, most satisfying ways to enjoy a balanced and healthy lunch. When made right, a sandwich can be a powerhouse of protein, fiber, and healthy fats, helping you reach your health goals while keeping things simple.
Plus, sometimes a good sandwich hits the spot in a way a salad just can’t, so lean into your cravings when you need to! This recipe features my Green Goddess Avocado Dressing, which I love to make during my Sunday mini meal preps. It’s a versatile dressing that’s perfect for sandwiches, salads, or even as a dip throughout the week.
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Why This Dietitian Loves This Recipe
- SIMPLE - Sandwiches are so easy to make and quick to throw together. If you have the green goddess dressing already made this lunch can be thrown together in minutes!
- SATISFYING - I love a hearty sandwich at lunch. The chewiness of the bread and the creaminess of the dressing and cheese hits all my midday cravings in one bite.
- BALANCED - This sandwich provides an unexpected decent whack of protein (27g to be precise!). It also has healthy fats, fiber and lots of color.
Key ingredients and substitutions
Below are some ingredient notes. For the exact ingredient measurements and the full recipe, be sure to check the printable recipe card at the bottom.
Wholegrain Bread: Look for bread with at least 3 grams of fiber per slice for the best nutrition boost.
Mozzarella: Fresh mozzarella works best for this sandwich, but shredded mozzarella is a good backup.
Cucumber: Pat the cucumber slices dry with a paper towel to avoid excess moisture.
Sprouts: There are many different types of sprouts, choose your favorite. I usually have alfalfa sprouts in my fridge as I find them very versatile.
Green Goddess Avocado Dressing: Use my homemade recipe—its super simple to make and packed with wholesome, fresh ingredients! Here’s what you’ll need:
- 1 medium ripe avocado
- 200 g Greek yogurt or dairy-free yogurt for a dairy-free version
- 30 mls extra virgin olive oil 2 tbsp
- 45 mls lemon juice the juice of 1 lemon
- 1 banana shallot diced
- 2 small cloves of garlic minced
- 1 cup baby spinach
- 2 cups fresh herbs roughly chopped
- 1 teaspoon fine sea salt plus more to taste (& some black pepper to taste too!)
- ¼ cup chopped pistachios 45g optional
- Water to thin, if needed
Step by Step Instructions
Below are the instructions for how to make this Green Goddess Sandwich with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1: Optional: Lightly toast the wholegrain bread if desired, then generously spread the Green Goddess Avocado Dressing on one side of each bread slice. TIP: If making ahead of time, to prevent the bread from getting soggy, place a layer of lettuce between the dressing and the bread.
Step 3: Assemble the sandwich: Place the second slice of bread on top, dressing side down.
Step 2: Layer the fillings: Start with the lettuce, followed by the cucumber, mozzarella slices, and sprouts.
Step 4: Serve and enjoy: Slice the sandwich in half and serve immediately.
Substitutions & Variations
- Gluten-Free: Swap the wholegrain bread for your favorite gluten-free bread.
- Dairy-Free: Use a dairy-free mozzarella alternative and make the dressing with dairy-free yogurt.
- Nut-Free: Skip the pistachios in the Green Goddess Avocado Dressing.
Equipment
There is really no equipment required for making a sandwich, aside from maybe a knife! However I LOVE using re-usable beeswax wraps for storing my sandwiches. They are eco-friendly and help keep everything fresh and mess free.
Tips for Making This Sandwich Ahead of Time
- If making the sandwich ahead of time, I recommend storing the components separately to keep the bread from getting soggy. it shouldn't take long to put everything together when your ready to eat.
- If you are eager to assemble the sandwich ahead of time, try this - to prevent the bread from getting soggy, place a layer of lettuce between the dressing and the bread. Then pack the sandwich in an airtight container or wrap it tightly in wax paper to keep it fresh.
- If adding juicy vegetables like tomatoes, consider packing them separately and adding them just before eating.
Storage:
- The Green Goddess Avocado Dressing stays fresh in the fridge for up to 5 days in an airtight container.
- For a fully assembled sandwich, this can be stored in the fridge for 3-5 days but I'd recommend consuming sooner for optimum freshness.
Freezing Instructions:
I don't recommend freezing this sandwich or the dressing.
How to Serve
Pair your Green Goddess Sandwich with a bowl of soup or a side salad to get in even more veggies.
Slice it into smaller pieces for a healthy snack or party platter option.
FAQ
You can use any type of bread you like—sourdough, whole wheat, or ciabatta are all great options! For extra crunch and structure, consider lightly toasting the bread to help it hold up against the moisture in the filling.
Try adding another protein source like grilled chicken, turkey, or smashed chickpeas. Tofu or tempeh are also great plant-based options. Alternatively you could have another protein rich snack alongside your sandwich e.g., a Greek yogurt, protein bar or a protein smoothie.
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📖 The Recipe
Green Goddess Sandwich
Equipment
- 1 Beeswax Reusable Food Wraps optional (eco-friendly)
Ingredients
- 4 slices hearty whole-wheat bread
- ½ cup sprouts
- 4 oz mozzarella
- 1 cup sliced cucumber
- 4 large leaves butter or bibb lettuce torn
2-3 tablespoon of my Green Goddess Avocado Dressing (this quantity makes 6 servings of this dressing, save the extra for use in salads, dips etc)
- 1 medium ripe avocado
- 200 g Greek yogurt or dairy-free yogurt for a dairy-free version
- 30 mls extra virgin olive oil 2 tbsp
- 45 mls lemon juice the juice of 1 lemon
- 1 banana shallot diced
- 2 small cloves of garlic minced
- 1 cup baby spinach
- 2 cups fresh herbs roughly chopped *see note below
- 1 teaspoon fine sea salt plus more to taste & some black pepper to taste too!
Instructions
- Prep the bread: Lightly toast the wholegrain bread if desired.
- Spread the dressing: Generously spread the Green Goddess Avocado Dressing on one side of each bread slice.
- TIP: If making ahead of time, to prevent the bread from getting soggy, place a layer of lettuce between the dressing and the bread.
- Layer the fillings: Start with the lettuce, followed by the cucumber, mozzarella slices, and sprouts.
- Assemble the sandwich: Place the second slice of bread on top, dressing side down.
- Serve and enjoy: Slice the sandwich in half and serve immediately.
Notes
- I’ve included an estimated nutrition breakdown for this recipe below. Remember, though, that a recipe is much more than its nutritional content, and these numbers shouldn't solely dictate your food choices.
- For this recipe I used Daves Killer Bread 21 Wholegrains and seeds - this has 110 calories. 6g of protein and 4g of fiber per slice.
- I recommend storing the components separately to keep the bread from getting soggy. It shouldn't take long to put everything together when your ready to eat.
- If you are eager to assemble the sandwich ahead of time, to prevent the bread from getting soggy, place a layer of lettuce between the dressing and the bread. Then pack the sandwich in an airtight container or wrap it tightly in wax paper to keep it fresh.
- If adding juicy vegetables like tomatoes, consider packing them separately and adding them just before eating.
Sean says
Really enjoyed this - different and refreshing,