Green Goddess Veggie Sandwich with Lemon-Basil Pesto Sauce

Green Goddess Veggie Sandwich with Lemon-Basil Pesto Sauce - Because finding a yummy sandwich that is also good for you is a gift from heaven. 

I think it's safe to say we are all welcoming spring with arms wide open. Which means a whole lot of outdoor events are about to start being planned. Picnics, beach days, barbecues… We should basically dub springtime "Sandwich Season." (Clever, I know). Because on days like those, a sandwich is the greatest thing ever. 

So with that being said, I'm coming at you just in time with this bomb-dot-com, delicious sandwich. Filling, scrumptious, healthy, and you probably already have most of the ingredients in your fridge.

By the way, how great of a feeling is it when you already have everything you need for that pinterest recipe you just stumbled upon? I love when that happens! It's such an "I'm-a-grown-up-and-really-put-together" moment. 

Anyway... This spring, be that girl (or guy) with the stacked gourmet sandwich that everyone really, really wants a bite of. And when they ask where you learned the recipe, send em' my way. (Love ya, mean it). Enjoy!

What You'll Need:

For the Green Goddess Sandwiches:

  • sliced bread (I used a thick sourdough bread)

  • cucumbers, sliced

  • green bell pepper, sliced

  • yellow or green tomatoes, sliced

  • avocado, sliced or diced

  • alfalfa sprouts

  • vegan mayo (I use "Just Mayo"), optional

For the Lemon-Basil Pesto Sauce: (makes enough for 4-5 sandwiches, the recipe can be halved)

  • 2 cups basil leaves

  • 1/2 cup extra virgin olive oil

  • 2 teaspoons lemon juice

  • 3 cloves garlic

  • salt & pepper to taste


Directions for Lemon-Basil Pesto Sauce:

  1. Combine all ingredients into a food process and blend until smooth.

Directions for the Green Goddess Veggie Sandwich: 

  1. Toast the bread if you would like. Spread one slice of bread with lemon-basil pesto. Spread the other with mayo. Layer the veggies as desired. Cut in half and serve immediately.

*Notes: the lemon-basil pesto can be stored in an airtight container in the fridge for about a week. 

Shop my food processor here.