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Green Goddess Sandwich

This recipe creates a vibrant Green Goddess Sandwich, featuring a rich, creamy plant-based spread made from soaked cashews, roasted garlic, fresh herbs, and lemon. Layered with ripe avocado, crisp cucumber, fresh tomatoes, lettuce, and sprouts on hearty sourdough bread, it offers a refreshing and satisfying vegan meal.
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Servings: 14 people
Course: lunch/dinner
Cuisine: American
Calories: 4614.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • * 1/2 cup raw cashew soaked for 4 hour
  • * 2 tablespoon lemon juice
  • * 1 tablespoon nutritional yeast
  • * 2 tablespoon tahini paste
  • * 1 head roasted garlic
  • * 1 cup frozen pea defrosted
  • * 6 fresh tarragon leaf roughly chopped
  • * 1 tablespoon fresh chive roughly chopped
  • * 1 tablespoon fresh flat leaf parsley roughly chopped
  • for the sandwich
  • * 8 slice of good sourdough bread i used kalamata sourdough bread
  • * 2 persian or mini cucumber sliced lengthwise
  • * 1/2 of a white onion
  • * 2 medium ripe avocado, sliced
  • * 4 leaf of green leaf lettuce
  • * 3 medium green zebra tomato sliced
  • * 1 cup pea sprout or other sprout (like broccoli alfalfa, radish,

Equipment

  • 1 Blender or Food Processor
  • 1 Mixing Bowl
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Begin by soaking the raw cashews in water for at least 4 hours, or preferably overnight, to soften them for a creamy dressing.
  2. If not already prepared, roast a head of garlic until tender and sweet, then cool and squeeze out the cloves.
  3. Drain the soaked cashews. In a blender or food processor, combine the drained cashews, lemon juice, nutritional yeast, tahini, roasted garlic cloves, defrosted frozen peas, fresh tarragon, chives, and parsley. Blend until completely smooth and creamy, adding a tablespoon of water if needed to reach desired consistency. Taste and adjust seasoning.
  4. Prepare the sandwich vegetables: Thinly slice the Persian or mini cucumbers lengthwise, slice the white onion thinly, slice the ripe avocados, and slice the green zebra tomatoes.
  5. Wash and pat dry the green leaf lettuce and pea sprouts (or other chosen sprouts).
  6. Lightly toast the sourdough bread slices, if desired, for added texture and stability.
  7. To assemble each sandwich, generously spread the prepared Green Goddess dressing on one side of two slices of sourdough bread.
  8. Layer one slice of bread with lettuce, then add slices of cucumber, tomato, avocado, and onion.
  9. Top with a generous handful of pea sprouts.
  10. Place the second slice of bread, dressing-side down, on top to complete the sandwich. Repeat for remaining sandwiches.

Notes

Ensure cashews are adequately soaked for optimal creaminess in the dressing; overnight is ideal. Roasted garlic is crucial for depth of flavor; consider roasting a whole head for versatility. When preparing the Green Goddess spread, taste and adjust seasoning (lemon, salt) for perfect balance. For the sandwich, prioritize fresh, ripe avocados and quality sourdough bread as foundational elements. Slice vegetables uniformly for balanced texture and ease of eating. The dressing can be made ahead, making it a convenient meal prep component.