Ingredients
Scale
- 4 slices of whole-grain or sourdough bread
- 4 slices of chicken ham
- 2 slices of turkey bacon, cooked
- 1 ripe avocado, sliced
- 1 small cucumber, thinly sliced
- 1 medium tomato, sliced
- 1 cup mixed leafy greens (lettuce, arugula, spinach)
- 1/4 cup Green Goddess dressing (yogurt, mayonnaise, parsley, chives, tarragon, lemon juice, garlic)
- Salt and pepper, to taste
Instructions
- Cook the turkey bacon:
Heat a skillet over medium heat. Add the turkey bacon slices and cook until crisp on both sides. Remove and drain on a paper towel. - Warm the chicken ham:
Using the same skillet, lightly warm the chicken ham slices for a few seconds per side, just until fragrant. Remove and set aside. - Wash and prepare vegetables:
Thoroughly wash the leafy greens, cucumber, tomato, and avocado. Pat dry. Slice the cucumber, tomato, and avocado evenly. - Make the Green Goddess dressing:
In a bowl, combine 2 tablespoons of mayonnaise and 2 tablespoons of yogurt. Finely chop parsley, chives, and tarragon, then add to the bowl. Squeeze in juice of half a lemon. Mince a small garlic clove and mix. Season with salt and pepper. Adjust consistency with a little water if needed. - Toast the bread (optional):
Lightly toast the bread slices until golden brown for added crunch. - Assemble the sandwich:
Spread a generous layer of dressing on each slice of bread. On the first slice, layer the leafy greens, cucumber, tomato, and avocado. Place the warm chicken ham and turkey bacon on top. Add another small layer of dressing if desired. Close the sandwich with the second bread slice. - Slice and serve:
Slice the sandwich diagonally with a sharp knife. Serve immediately to enjoy the freshness and crisp texture.
Notes
You can customize the sandwich with different greens, roasted vegetables, or additional herbs.
To make it vegetarian, omit chicken ham and turkey bacon.
Dressing can be made in advance and stored in the refrigerator for up to three days.
- Prep Time: 10
- Cook Time: 5