Green Goddess Sandwiches

I like to prep the pickled fennel and the thinly sliced veggies in advance then store them in the fridge for easy sandwich assembly for the week.



For the Citrus Pickled Fennel

For the Green Goddess Sandwich Spread

To assemble


Make the Citrus Pickled Fennel

  1. Slice the fennel into very thin slivers on a mandolin.Thoroughly rinse and set aside.
  2. Add all of the remaining ingredients to a small saucepan and bring to a boil. In the meantime, tightly pack the sliced fennel into a large glass jar and set aside. Remove the saucepan from the heat and allow the brine to cool slightly, about a minute. Pour the brine into the jar, being sure to cover the fennel completely. Allow to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickles will keep well for 1-2 weeks.

Make the Green Goddess Sandwich Spread

  1. Add the garlic clove to a high powered blender or food processor and process until finely chopped.
  2. Add in the dates, water, oil, avocado, herbs and onion. Process until smooth. Finally, add in the lime juice, salt, and pepper.
  3. Store in an air tight container or jar in the fridge. Keeps for about 5 days.

Assemble the sandwich

  1. Spread the Green Goddess Sandwich Spread on one side of the Ozery One Bun. Layer on a leaf or two of lettuce followed by a 1/4 cup shredded carrots, a layer of cucumber slices, 1-2 slices of green tomato, and a hearty helping of pickled fennel (allow the pickling liquid to drain off slightly before adding it to the sandwich). Top the veggies with a slice of Swiss cheese then spread Green Goddess Sandwich Spread on the remaining Ozery One Bun half. Enjoy immediately.
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