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. 1. As a sandwich spread! (duh). In addition to this caprese, try it on a California veggie.
  2. 2. Toss with a simple corn salad, then scoop it up with tortilla chips or eat atop a tostada.
  3. 3. Toss with kale (and top with breadcrumbs or crispy chickpeas) for a twist on a classic Caesar.
  4. 4. Serve with raw veggies as part of a crudite platter.
  5. 5. Spread it into a pita pocket and stuff with raw veggies, chickpeas, and feta.

see it in action…

watch video

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!