Ingredients
Scale
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 clove garlic
- 3 tablespoons fresh chives, finely chopped
- 3 tablespoons fresh 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, chopped chives, tarragon, lemon zest and juice, olive oil, salt, and pepper. Whisk until smooth.
- Spread 2 tablespoons of the sauce on each slice of whole-wheat bread.
- On two slices (sauce side up), layer half of the arugula followed by mozzarella slices, cucumber slices, avocado, and alfalfa sprouts.
- Top with the remaining bread slices (spread side down) to close the sandwiches.
- Cut each sandwich in half diagonally and serve immediately for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 540
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg