Photo by Alex Lau
Think of this as a salad sandwiched between two slices of bread.
Recipe information
Yield
Makes 2
Ingredients
¼
cup finely chopped chives
¼
cup mayonnaise
¼
cup tarragon
¼
cup whole-milk Greek yogurt
1
lemon, halved
2
tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
½
head of butter or Bibb lettuce (about 2 ounces), large leaves torn
¼
English hothouse cucumber, thinly sliced
1
avocado, thinly sliced
4
slices grainy bread
8
ounces fresh mozzarella, sliced ¼ inch thick
2
cups sprouts (such as broccoli sprouts or alfalfa)
Need to make a substitution?
Preparation
Step 1
Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half, then add 2 Tbsp. oil; season with salt and pepper. Purée until smooth.
Step 2
Squeeze juice from remaining lemon half over lettuce and cucumbers in a medium bowl. Drizzle with oil; season with salt and pepper. Toss to coat.
Step 3
Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.