This Green Goddess Sandwich is featured in one of the photos I supplied for Best Leftovers Ever, a new competition show on Netflix in which I participate. You can catch me on episode 8, called Bland to Flavor Bombe. In the first few moments of the episode, I talk a little bit about cooking for my kids and how we incorporate leftovers all the time. (No, I don’t make this sandiwch on the show.)
Zero food waste is the name of the game. It’s the theme of the show, it’s the idea of this sandwich, and it’s something I practice every single day in my house.
Inspired by a recipe from Bon Appetit, this sandwich proves that the secret to creating delicious meals, even in the winter, is to be creative with the simple things. Especially this time of the year, when I’m indoors a lot, I want to feel really good about what I put inside my body.
(Speaking of Bon Appetit, a magazine I LOVE to cook from, check out the recent article I wrote for them about Brigadeiros.)
Every ingredient has a variable opportunity. While I love to use Mozzarella cheese, many other types of cheeses go well in the sandwich: Minas cheese (from Brazil), for sure, Feta cheese, or goat cheese. Arugula can be substituted for fresh spinach, fresh basil or green lettuce. The multi-grain bread is my favorite option, but if white bread is what you have in the fridge, go for it.
The Green Goddess spread is a beauty. It’s a sauce, it’s a spread, it’s a dip. It’s one of the most versatile sauces invented in recent times; the taste is fresh and sharp. Keep the recipe and use it as salad dressing as well.
Ready to start cooking in 2021? Ready to incorporate leftovers and turn them into incredible meals? Give yourself an ultimatum. No more take out dinners. No more junk food. Start cooking today! Your health is altogether the effect of your own choices.
Green Goddess Sandwich
Makes 2
For the Spread:
¼ cup basil
½ cup parsley
¼ cup mayonnaise
¼ cup plain Greek yogurt
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
For the Sandwich:
4 slices multigrain bread
¼ English cucumber, thinly sliced
1 avocado, thinly sliced
8 oz mozzarella, sliced ¼-inch thick
2 cups arugula
- Make the Green Goddess Spread: Place the basil, parsley, mayonnaise, yogurt, and lemon in a blender. Add the olive oil in a steady stream. Season with salt and pepper.
- Place the cucumber in a small bowl. Sprinkle with salt and let it drain for at least 20 minutes, until it becomes crunchy. Toss with olive oil.
- Spread one side of each slice of bread with the Green goddess spread. Divide avocado between 2 slices of bread. Season with salt and pepper. Top with cucumbers, mozzarella, arugula, and close the sandwich.
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See you next time!
Leticia
