Pickled Bulb Green Goddess Sandwich
Servings
4
Servings
4
Ingredients
  • 3/4cup white-wine vinegar
  • 1Tbsp honey
  • 1tsp saltplus extra
  • 1tsp yellow mustard seeds
  • 1/2tsp red pepper flakes
  • 1cup thinly sliced onionsoaked in ice water for 30 minutes
  • 1cup thinly sliced leek
  • 1/4cup mayonnaise
  • 1/4cup Plain yogurtdairy free if desired
  • 1/3cup basil
  • 1/4cup chopped chives
  • 1Tbsp fresh lemon juice
  • 1large avocadopeeled, pitted, and thinly sliced
  • 8 sliced whole grain or gluten-free breaddairy free if desired, toasted
  • 4cups baby greens
  • 1cup sliced cucumber
  • 2-7 1/2oz pkgs smoked tofu, sliced in half lengthwise
Instructions
  1. In medium saucepan, bring vinegar, 3/4 cup water, honey, 1 tsp salt, mustard seeds, and red pepper flakes to a boil; heat until honey and salt have dissolved.
  2. Place onion and leek in bowl, cover with vinegar mixture, and let sit for at least 2 hours. Refrigerate, covered tightly, for up to 2 weeks.
  3. In blender, place mayo, yogurt, basil, chives, lemon juice, and a pinch of salt. Puree until smooth.
  4. Divide and smash avocado on 4 slices of toasted bread. Arrange greens and cucumbers over avocado. Top with tofu and pile pickled bulbs on top. Spread remaining 4 bread slices with green goddess sauce and place on sandwich sauce-side down. Slice sandwiches in half to serve.
Recipe Notes

Per serving: 463 calories; 22 g protein; 25 g total fat (4 g sat. fat); 35 g total carbohydrates (11 g sugars, 9 g fiber); 652 mg sodium