Green Goddess Cream Cheese Veggie Sandwich
You can never have too many main course recipes, so give Green Goddess Cream Cheese Veggie Sandwich a try. Watching your figure? This lacto ovo vegetarian recipe has 769 calories, 15g of protein, and 61g of fat per serving. This recipe serves 2 and costs $4.02 per serving. This recipe from Foodie Crush requires extra virgin olive oil, zucchini, flat leaf parsley, and basil leaves. 193 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 21 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is spectacular. Similar recipes include Green Goddess Veggie Enchiladas, Green Goddess Veggie Burgers, and Green Goddess Sandwich.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 6 minutes
Ingredients:
Broccoli or alfalfa sprouts
Avocado, pitted and slice
Fresh baby spinach leaves
2 tablespoon basil leaves, minced
1½ teaspoons chives, minced
1 7-ounce container Arla Light cream cheese
Cucumber, very thinly sliced
Extra virgin olive oil
2 tablespoons Italian flat leaf parsley, minced
1 small garlic clove, pressed
Heirloom green tomato, thickly sliced
¼ lemon, juiced
kosher salt and freshly ground black pepper
1 tablespoon tarragon leaves, minced
4 slices thick cut sandwich bread
½ zucchini, sliced
Equipment:
bowl
grill pan
frying pan
Cooking instruction summary:
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.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.Spread one side of each slice of bread with the cream cheese mixture.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.
Step by step:
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.
3. 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.
4. Remove from the pan and set aside to cool.
5. Spread one side of each slice of bread with the cream cheese mixture.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.
6. 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.
Nutrition Information:
covered percent of daily need
