Side Pannel
Green Goddess Sandwiches
Green Goddess Sandwiches
- Recipe Submitted by maryjosh on 09/27/2016
Ingredients List
- 1/3 cup packed basil leaves
- 1/3 cup packed tarragon leaves
- 1/3 cup packed chopped chives
- 2 medium-large garlic cloves
- 2 anchovy fillets
- zest and juice of 1/2 a lemon
- 1/4 teaspoon salt
- 1/2 cup good mayonnaise (such as Spectrum’s olive oil mayonnaise)
- Pickled spring onions (makes enough for 4-6 sandwiches):
- 2 spring onions, bulb thinly sliced
- 1/2 cup white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon fine sea salt
- 1/4 teaspoon black peppercorns, lightly crushed
- Per sandwich:
- 2 slices pan bread (I like something with a neutral flavor such as Josie Baker’s Wonderbread)
- 1/2 a small, ripe avocado, sliced
- 2 fat slices fresh mozzarella
- 1 medium-sized green zebra tomato (or other heirloom tomato), sliced
- a few thin slices cucumber
- several slices pickled onion
- a handful of sprouts (such as broccoli sprouts), rinsed and dried
- a couple of small lettuce leaves (butter or romaine), rinsed and dried
Directions
Make the mayonnaise:
In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.
Pickle the onions:
In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.
Assemble the sandwiches:
Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.
In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.
Pickle the onions:
In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.
Assemble the sandwiches:
Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.
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