Meet my new favorite sandwich—the Green Goddess.
Yes, it’s actually called that. Although I’m not sure the name really works in my case, since the sandwich recipe is an adaptation of green goddess salad dressing. Because the pesto (in the fashion of green goddess dressing) uses anchovies, and I don’t eat meat, the pesto the original recipe recommends wouldn’t work for me.
No problem, though, because there are plenty of pestos around with nary an anchovy to be seen. I just bought some pesto from Walmart and it was fantastic!
This sandwich has all the good things—pesto, avocado, spinach, mozzarella, feta, fresh basil, and olive oil. It’s salty and cheesy and creamy and garlicky and absolutely decadent and delicious. What’s not to love?
My favorite part is probably the avocado. Or the feta. Or the—okay, the whole thing. I honestly can’t pick my favorite part because this sandwich and all its ingredients just work so well together. Plus, besides being delicious, it was really filling and satisfying—always impressive for a simple grilled cheese sandwich.
Green Goddess sandwich
2 pieces of bread (I used whole wheat but anything works)
2-3 tablespoons of your favorite pesto
2 slices of mozzarella cheese
A handful of spinach
A couple leaves of fresh basil
¼-½ of an avocado, sliced
1-2 tablespoons of feta
Olive oil or butter
1. Smear the pesto on both slices of bread. Put a slice of mozzarella on each slice.
2. Place the spinach and basil on one slice of bread. Lay the avocado slices on top of the spinach. Sprinkle the feta over everything and then put the second slice on top.
3. If you have an olive oil spritzer, spray a small skillet and each side of the sandwich with olive oil. Otherwise, just slather some butter on each side of the sandwich and put it in a skillet over high heat. Fry on each side, using a spatula to press the sandwich down. When the bread is golden brown and the cheese has melted, it’s ready!
I’ve wanted to try this sandwich for so long. Usually I’m kind of skeptical of sandwich recipes because, well, a sandwich is a sandwich and everybody is going to do the same sandwich differently. Case in point: the heated arguments I’ve had about which kind of jelly is right for peanut butter and jelly sandwiches (for the record, it’s concord grape). That’s why I decided to leave the amounts of ingredients up to you guys. I know I don’t follow recipes for sandwiches precisely. My advice for this sandwich is really just to make it what you want. Throw another kind of cheese on there, try it with sundried tomato pesto, whatever, just make it your own.