green goddess caprese sandwich
If you have yet to make my green goddess ranch dressing, this summery sandwich is the perfect excuse to do so. It’s a simple mix of Greek yogurt, lemon juice, olive oil, vinegar, garlic, red onion (or shallot), and tons of fresh herbs that you’ll whip together in a food processor or blender. I always add a dash of hot sauce, too.
I took inspiration from Sweetgreen’s green goddess ranch, so if you love that dressing as much as I do, this is your chance to re-create it at home. (There are actually so many more of their dressings that I want to make, so stay tuned 👀).
5 ways to use the green goddess ranch
- 1. As a sandwich spread! (duh). In addition to this caprese, try it on a California veggie.
- 2. Toss with a simple corn salad, then scoop it up with tortilla chips or eat atop a tostada.
- 3. Toss with kale (and top with breadcrumbs or crispy chickpeas) for a twist on a classic Caesar.
- 4. Serve with raw veggies as part of a crudite platter.
- 5. Spread it into a pita pocket and stuff with raw veggies, chickpeas, and feta.
see it in action…
green goddess caprese sandwich
serves 1-2
Ingredients
For the green goddess ranch:
- 1 cup plain Greek yogurt
- 2 cups tender herbs (any combination of basil, dill, cilantro, parsley, and/or chives)
- 2 tablespoons diced red onion or shallot
- 2 tablespoons extra-virgin olive oil
- juice of 1/2 lemon
- 2 tablespoons white wine vinegar or white balsamic vinegar
- 1 clove garlic
- 1 teaspoon kosher salt
- several grinds black pepper
- hot sauce, to taste
For the sandwich:
- 1 demi baguette, halved lengthwise
- extra-virgin olive oil
- 1 ripe beefsteak tomato, sliced
- flaky salt and freshly-ground black pepper
- 4 slices fresh mozzarella cheese
- fresh basil leaves
- balsamic glaze (Trader Joe's has a good one)
Instructions
Make the ranch:
- Combine all the ingredients in a food processor or high-speed blender and process until smooth. Add more of any of the liquids to thin it out (especially when using leftovers as a dressing). Transfer to an airtight container and refrigerate for up to 1 week.
Assemble the sandwich:
- Drizzle the baguette with olive oil and toast in a large skillet or under the broiler until golden. Spread both sides with ranch.
- Layer the tomatoes onto the bottom half; season with salt and pepper. Top with mozzarella, basil, and balsamic glaze, then close the sandwich with the top half of baguette. Slice in half and enjoy!
Yes?
No?