Green Goddess Cream Cheese Veggie Sandwich

Green Goddess Cream Cheese Veggie Sandwich

Recipe courtesy of Heidi Larsen, Foodie Crush


  • 1. In a small bowl, mix the cream cheese, parsley, basil, tarragon, chives, garlic and lemon juice together. Season to taste with kosher salt and freshly ground black pepper, then set aside. 2. Heat a grill pan over high heat. Brush the sliced zucchini with olive oil and season with salt and pepper. Cook the sliced zucchini for about 3 minutes then flip and repeat with the other side. Remove from the pan and set aside to cool. 3. Spread one side of each slice of bread with the cream cheese mixture. 4. Next, on two pieces of the bread, stack the vegetables over the cream cheese mixture in the following order: zucchini slices, baby spinach, cucumber slices, tomato slices and avocado. Season with a sprinkle of kosher salt and more freshly ground black pepper then top with sprouts. Place the top piece of bread over the sprouts, slice in half and serve. Reserve any extra cream cheese for another use or more sandwiches.


Cream cheese spread
7 ounces
Italian flat leaf fresh parsley minced
2 tbsp
Fresh basil leaves, minced
2 tbsp
Tarragon leaves, minced
1 tbsp
Chives minced
1½ tsp
Garlic pressed
1 clove
1/4 lemon juiced
Thick cut sandwich bread
4 slices
Extra virgin olive oil
1/2 courgette sliced
Fresh baby spinach leaves
Thinly sliced cucumber
Heirloom green tomato thickly sliced
Avocado pitted and sliced
Broccoli or alfalfa sprouts