Yeah, yeah, I know. The blog has been a little sandwich-heavy lately. Well, I suppose that depends on whether you consider a burger a sandwich. I tend to consider anything consisting of two or more pieces of bread to be a sandwich, open-face or not. But regardless of your preferred definition of the word “sandwich”, today’s Green Goddess Sandwiches with Granny Smith Apples do occupy a similar burger-like space in the culinary universe… or at least my version of it.Jump to Recipe
I generally try to plan my content strategically so you, dear reader, don’t have to endure an entire month of pie recipes…Okay, bad example. Nobody would hate that. But a month of nothing but different varieties of mashed potatoes would likely wear a little thin. And that’s coming from a person who could eat mashed potatoes four times a week and feel nothing but joy. I don’t even think I would mind if I ate them four consecutive times a week.
But best-laid plans and all that. An unplanned (and repeated) macaron disaster has led me to this blogging faux pas. But can you really stay mad at me? I mean, look at these Green Goddess Sandwiches. Don’t they look obscenely appetizing in a hard-to-eat kind of way? These beauties are seriously stacked. What more could you ask of a sandwich?
Now, I’m sure it goes without saying that these Green Goddess Sandwiches are fairly simple to pull off. It really is just a matter of placing a few choice ingredients between two pieces of bread. In fact, it would be fair to call the recipe below more of a “concept” rather than an actual recipe.
But if you’re a giant nerd looking for an extra-credit assignment, first off, you’re my favorite and, more to the point, consider making your own bread. I perched all the fillings for my Green Goddess Sandwiches on rich, eggy slices of homemade challah. To be fair, I didn’t make the challah specifically for this sandwich. The slices were leftover from the loaf I baked for Bae to celebrate Rosh Hashanah. And don’t ask me for the recipe because challah is very much outside of my wheelhouse, having never been raised by a Jewish grandmother. I turned to the good people at Serious Eats for wisdom in such matters and they did not lead me astray.
Okay, let’s talk dressing. The sauce on this sandwich is, as the name suggests, a riff on the classic green goddess dressing. The famous green goo dates back to 1923. It was the brainchild of executive chef Philip Roemer who concocted the dressing in the kitchens of the Palace Hotel in San Francisco. Apparently, it was created as an ode to actor George Arliss and his play, The Green Goddess. I mean, I don’t know who that is but what do I know. It’s not like I have a salad dressing named after my hit play.
Now, most green goddess dressings contain anchovy paste and/or Worcestershire sauce. My green goddess dressing has neither. I opted instead for Dijon mustard and garlic to give the dressing the umami it needed without sacrificing its vegetarian status. And I have to say, having had the more traditional green goddess dressing, I didn’t miss either the anchovy paste or Worcestershire sauce a jot. Oh, and hot tip: stir your leftover green goddess dressing into mashed potatoes. I am completely serious. It is the potato condiment we didn’t know we needed.
So, that’s everything you need to know about these Green Goddess Sandwiches. Loaded with greens, apples, and cheese, these guys are the sandwiches you dream about and struggle to eat gracefully.
Green Goddess Sandwiches with Granny Smith Apples
Vegetarian Green Goddess Dressing
- 3/4 cup mayo
- 1/4 cup Greek yogurt
- 1 clove garlic peeled
- 1/2 cup curly parsley coarsely chopped
- 1/4 cup chives coarsely chopped
- 1/4 cup tarragon coarsely chopped
- 1 tbsp Dijon mustard
- 3/4 tsp salt
- 1/2 lemon juiced
- 2 tsp olive oil
Green Goddess Sandwiches with Granny Smith Apples
- 8 thick slices challah bread or your favorite variety of bread
- 1 batch Vegetarian Green Goddess Dressing see above
- 8 large leaves butter lettuce washed and patted dry
- 1 heirloom tomato sliced thick
- 1 (250g, 9oz) ball fior di latte sliced thick
- 2 mini cucumbers sliced
- 1 granny smith apple cut into thin half-moon slices
- 1 avocado sliced thin
- 1 cup microgreens
For the Dressing
- Place all the dressing ingredients, except the lemon juice and olive oil, in a large food processor. Blitz until smooth.
- With the food processor running, stream in the lemon juice and olive oil and blitz until cohesive. Transfer the dressing to a bowl and refrigerate until ready to use.
For the Sandwiches
- Toast the bread if desired. Slather four of the eight slices of bread with the Green Goddess Dressing.
- Place two of lettuce leaves on top of the dressing, followed by two slices of tomato. On top of the tomato, arrange 4 slices of the fior di latte, 5-6 cucumber slices, 4-5 apple slices, and 4-5 slices of avocado.
- Top the avocado with a pile of microgreens and drizzle a heaping spoonful of the Green Goddess Dressing over top. Place the remaining slices of bread on top. Carefully cut the sandwiches in half and skewer each half with a cocktail skewer to hold them together. Serve immediately.