Green goddess sandwich recipe
This gloriously green sarnie is sure to rouse some serious lunch envy. Refreshing cucumber, salad cress, creamy avocado, peppery rocket and fragrant basil are layered up between slices of malted grain bread in this heaven-sent sandwich. You can also take things to the next level by spreading the slices of bread with some rich blue cheese ahead of assembling.
See method- Serves 4 (makes 4 sandwiches)
- 20 mins to prepare
- 432 calories / serving
Ingredients
- 8 thick slices malted grain loaf
- 1 cucumber
- 2 salad cress punnets, snipped
- 2 avocados, sliced
- 1 lemon, juiced
- 1 tbsp extra-virgin olive oil
- 40g rocket leaves
- handful basil leaves, torn
- 100g soft blue cheese, such as Castello Blue (optional)
Each serving contains
- Energy
- 1810kJ 432.0kcal
- Fat
- 19g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 50.5gProtein 13.0gFibre 5.9g
Method
- Arrange 4 of the slices of bread on a chopping board. Trim the ends of the cucumber, cut in half then slice each half lengthways into 4 thick slices. Place 2 slices of cucumber on 4 of the pieces of bread and season with a little pepper. Divide the snipped cress between the slices of bread, arranging on top of the cucumber. Top with the slices of avocado and squeeze over a little lemon juice.
- Mix the remaining lemon juice with the olive oil and a little seasoning. Mix the rocket and basil leaves in a bowl and dress with the lemon and oil mixture. Divide this between the sandwiches on top of the avocado.
- Spread the remaining 4 slices of bread with the blue cheese, if using, then sandwich together before tucking in.
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