Green Goddess Sandwiches

Today (St. Patrick's Day) is all about GREEN! Which kind of makes today one of our favorite holidays, because we're all about green everything! Green juice, green smoothies, green veggies, green sandwiches! This green goddess sandwich from The Bojon Gourmet is vegetarian friendly (although, if you're a carnivore, you can absolutely add lunch meat, canned meat, or chicken breasts/salmon fillets to this sandwich - go ahead and stack it up!) and so freaking delish! We hope you enjoy it as much as we do! 


Makes 4-6 servings          Total time: 15 minutes


Green Goddess Mayonnaise:

  • ⅓ cup packed basil leaves
  • ⅓ cup packed tarragon leaves*
  • ⅓ cup packed chopped chives (green onions)
  • 2 medium-large garlic cloves
  • ½ a lemon, juiced
  • ¼ tsp salt
  • ½ cup vegan mayonnaise

Pickled Onions (makes enough for about 6-8 sandwiches, but keeps well in fridge) :

  • 2  white onions, thinly sliced
  • ½ cup white wine vinegar
  • 2 tsp organic cane sugar
  • 1 tsp sea salt
  • ¼ tsp black peppercorns


  • 2 slices of favorite bread
  • ½ small, ripe avocado
  • 2 fat slices of fresh buffalo mozzarella
  • 1 small cucumber, skinned and sliced thinly
  • 1 medium-sized green tomato (or any heirloom tomatoes will do), thinly sliced
  • Handful of sprouts (such as broccoli)
  • Handful of small lettuce leaves (such as butter or romaine or spinach)


Make the Mayonnaise:

  1. In a food processor or blender, add all ingredients except the lemon juice. Puree until smooth. Blend in the lemon juice. Chill until needed.

Pickle the Onions:

  1. In a medium-sized jar, combine the onions, vinegar, sugar, salt & peppercorns. Put the lid on the jar and let sit for at least 10 mins, shaking a few times to dissolve the sugar and salt. Refrigerate and keep for 1-2 weeks.

Prepare the veggies**:

  1. Chop and slice all fresh veggies. Store until needed for each sandwich.

Assemble the Sandwiches:

  1. Toast the bread and spread both slices with a thick layer the mayo.

  2. Top with the avocado, mozzarella, a few tomato slices, cucumber slices, pickled onion, sprouts & lettuce.

  3. Sandwich with the other slices of bread and press down gently. Optionally wrap with parchment paper or secure with two toothpicks and slice in half.


*The tarragon leaves add a very distinct flavor to the mayo; it might be wise to make the mayo without this ingredient first and add them in if you feel it need a little bit more of flavor.

** All of the pre-sliced veggies should hold well for 1-1.5 weeks in the refrigerator so you can make this sandwich for a few days.