Ingredients
Scale
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 clove garlic, grated or pressed
- 3 tablespoons fresh chives, finely chopped
- 3 tablespoons tarragon, finely chopped
- zest and juice of ½ lemon
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 thick slices whole-wheat bread (1/2 inch)
- 1 cup arugula (or watercress)
- 6 ounces fresh mozzarella cheese, sliced ¼ inch thick
- 1/3 English cucumber, thinly sliced
- 1 medium avocado, sliced
- 2/3 cup alfalfa sprouts
Instructions
- In a mixing bowl, combine Greek yogurt, mayonnaise, grated garlic, chives, tarragon, lemon zest and juice, olive oil, salt, and pepper. Whisk until smooth.
- Spread about 2 tablespoons of the herb sauce on each slice of whole-wheat bread.
- On two slices, layer half of the arugula followed by mozzarella slices, cucumber slices, and avocado. Top with alfalfa sprouts.
- Close the sandwiches with the remaining slices of bread (spread side down).
- Cut each sandwich in half diagonally and serve immediately for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg