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0 from 24 votes

Green Goddess Cream Cheese Veggie Sandwich

Garlic and herb-infused cream cheese flavor a bounty of green veggies to make a healthy sandwich with loads of flavor.

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

Ingredients

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