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
- ⅓ English cucumber, thinly sliced
- 1 medium avocado, sliced
- ⅔ cup alfalfa sprouts
Instructions
- In a mixing bowl, combine Greek yogurt, mayonnaise, grated garlic, chopped herbs, lemon zest and juice, olive oil, salt, and pepper. Whisk until smooth.
- Spread the sauce on two slices of bread.
- Layer arugula, mozzarella slices, cucumber slices, avocado, and alfalfa sprouts on top.
- Close with the remaining two slices of bread.
- Cut diagonally and serve immediately.
- Prep Time: 10 minutes
- Cook Time: Not applicable
- Category: Lunch
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 490
- Sugar: 4g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg