When I need to purge the random leftover greens in my fridge before they go bad, I usually make a batch of this Green Goddess dressing. It not only brightens up your salads but also sandwiches as well. I usually like to add spinach, kale and a few basil leaves. I was also planning to make a roasted red pepper soup for another recipe shoot but I ended up just roasting and marinating them instead. I always find the end product so much more rewarding when I’m pickling or jarring vegetables at home. It always taste so much better when it’s homemade. The sweetness from the roasted red peppers, the brightness of the green goddess spread, the creamy burrata and the savory and nutty prosciutto will leave you wanting a second sandwich. Enjoy!
key steps
GREEN GODDESS DRESSING
- Add all the ingredients to a food processor and pulse until well combined. That’s it! It’s so easy to make. I usually make a batch of greed goddess dressing on weekends to use for salads and sandwiches throughout the week. It also tastes great with a grilled steak if you’re into chimichurri types of sauces. If you have any leftover herbs like parsley, dill, tarragon and mint, they will also work well in this dressing.
roasted red peppers
- There are various ways you can roast peppers. I’ve tried them all and I find roasting them at a 450° produces the best results. Roasting them (versus broiling) allows the peppers to evenly cook.
- Once the peppers are finished roasting, add them to a container and cover it with a lid immediately to allow the steaming process to begin. This step will make the skins of the peppers easier to peel so don’t skip this step!
- I let my peppers marinate for about an hour before assembling my sandwich. For best results, I recommend roasting and marinating the peppers a day in advance for maximum flavor.
assembly
- Bread: I used Ciabatta bread for this sandwich but you can use any type of bread for this.
- Cheese: I used mini burrata cheese because of its creamy texture. If you’re looking for alternatives, fresh mozzarella or crème fraîche would work well too. If you end up using the latter, spread the crème fraîche first and then add the green goddess spread.
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Green Goddess Sandwich
Ingredients
Green Goddess Spread
- 2 juice of 2 lemons
- 1/4 cup extra virgin olive oil
- 2 tbsp rice vinegar
- 1 small shallot
- 2 garlic cloves
- 1 cup basil
- 1 cup baby spinach
- 1 large kale leaf or any remaining greens in your fridge
- 10 chives or just the green parts of a scallion
- 1/3 cup walnuts
- 2 tsp honey
- 1 tsp fine sea salt
- freshly cracked black pepper
Marinated Roasted Red Peppers
- 4 red bell peppers
- 2 garlic cloves thinly sliced
- 1/4 cup extra virgin olive oil
- 1 tsp fine sea salt
Sandwich Assembly
- 2 mini burrata or 1 large burrata split into two
- Ciabatta bread
- Prosciutto di Parma
Instructions
Green Goddess Spread
- Add all the liquid ingredients to a food processor first. (Adding the liquids to the food processor first will help all the ingredients pulse smoothly together.) Then add the rest of the ingredients. Pulse until all the ingredients are well combined.
- Store any remaining spread in a tightly sealed container and store in fridge immediately. You can use the remaining dressing for salads and sandwiches throughout the week.
Marinated Roasted Red Peppers
- Preheat oven to 450°F.
- Cutting along the ridges of the peppers, cut each pepper into 4 pieces. Discard the seeds and cut off any remaining membrane. (as shown in video). Place the peppers skin side up on a lined baking sheet. Transfer the peppers to the oven and roast for approximately 35-40 minutes, rotating the pan halfway to evenly roast all the peppers. The tops should look blistered and black.
- Transfer the roasted peppers to a large container and cover with a lid immediately. Let the peppers steam and cool off in the container for about 15 minutes.
- Uncover the container with the peppers and begin peeling off the skin of each piece of pepper. This part is a bit tedious. Although it's tempting, please do not run the peppers under water!
- In a pickling jar or container, add the rest of the ingredients and the skinless peppers. Shake the container so that all ingredients are mixed together. Store in the fridge immediately. The peppers will last in the fridge for about a week. Enjoy!
