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Green Goddess Cream Cheese Veggie Sandwich
5 from 24 votes

Green Goddess Cream Cheese Veggie Sandwich

The Green Goddess Cream Cheese Veggie Sandwich layers a herb-infused cream cheese spread with grilled zucchini, fresh spinach, cucumber, heirloom tomatoes, avocado, and sprouts between thick bread slices. The sandwich combines creamy, fresh, and grilled textures with bright herbal flavors for a wholesome vegetarian meal option.

Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
Servings: 2 sandwiches
Course: Lunch
Cuisine: American

Ingredients

  • 1 7- ounce cream cheese Arla Light brand, container
  • 2 tablespoons flat-leaf parsley minced, Italian
  • 2 tablespoon basil minced, leaves
  • 1 tablespoon tarragon minced, leaves
  • 1 ½ teaspoons chives , minced
  • 1 garlic pressed, small clove
  • ¼ lemon , juiced
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 4 lices sandwich bread thick cut
  • extra virgin olive oil
  • ½ zucchini , sliced
  • spinach fresh baby leaves
  • cucumber , very thinly sliced
  • tomato thickly sliced, heirloom green variety
  • avocado , pitted and sliced
  • broccoli or alfalfa sprouts

Instructions

    Cup of Yum
  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.