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Pickled Bulb Green Goddess Sandwich

Servings 4

Ingredients

  • 3/4 cup white-wine vinegar
  • 1 Tbsp honey
  • 1 tsp salt plus extra
  • 1 tsp yellow mustard seeds
  • 1/2 tsp red pepper flakes
  • 1 cup thinly sliced onion soaked in ice water for 30 minutes
  • 1 cup thinly sliced leek
  • 1/4 cup mayonnaise
  • 1/4 cup Plain yogurt dairy free if desired
  • 1/3 cup basil
  • 1/4 cup chopped chives
  • 1 Tbsp fresh lemon juice
  • 1 large avocado peeled, pitted, and thinly sliced
  • 8 sliced whole grain or gluten-free bread dairy free if desired, toasted
  • 4 cups baby greens
  • 1 cup sliced cucumber
  • 2-7 1/2 oz pkgs smoked tofu, sliced in half lengthwise

Instructions

  • 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.
  • 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.
  • In blender, place mayo, yogurt, basil, chives, lemon juice, and a pinch of salt. Puree until smooth.
  • 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.

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