Save Green Goddess Grilled Cheese brings together the golden comfort of classic grilled cheese with a fresh herby twist loaded with greens creamy avocado and a punchy lemon finish. This sandwich became my go-to when I wanted to sneak more vegetables onto the lunch table for my kids and it quickly won over everyone with its vivid flavors and melty goodness.
The first time I made this I was hoping to brighten up a chilly afternoon and now my family expects it every weekend lunch with requests for extra green goddess spread.
Ingredients
- Sourdough or multigrain bread: gives sturdy crisp edges and slight tanginess for perfect grilled cheese
- Unsalted butter: helps the bread crisp and adds subtle richness go for high-quality European style if possible
- Provolone or mozzarella cheese: melts beautifully and pulls into those satisfying cheese strings check for freshness and avoid pre-shredded for best melt
- Sharp cheddar cheese: brings a punch of flavor and complements the mellow provolone get aged cheddar from the deli counter if you can
- Ripe avocado: lends creaminess to the spread choose one that gives slightly when pressed
- Mayonnaise: adds body and a gentle tang use real egg-based mayo if you want full flavor
- Greek yogurt: offers tang and lightness as a healthier swap for extra mayo use plain unsweetened for the best texture
- Fresh chives basil parsley: these herbs are the core of the green goddess profile pick bright green leaves and chop just before mixing
- Lemon juice: livens up the flavors and keeps the avocado green fresh-squeezed juice is best
- Salt and black pepper: season the spread and make all the other flavors pop
- Baby spinach: brings bulk and a mild grassy flavor look for crisp unwilted leaves
- Cucumber slices: add crunch and coolness slice thin with a sharp knife for best bite
- Green onions: give a gentle oniony kick use only the bright green and white parts for mild flavor
Instructions
- Make the Green Goddess Spread:
- Mash half a ripe avocado in a small bowl with a fork until completely smooth. Stir in the mayonnaise Greek yogurt chopped chives basil parsley and lemon juice. Add a good pinch of salt and black pepper. Taste and adjust seasoning until it has a bright herbal punch. Set aside.
- Prepare the Bread:
- Take four slices of sourdough or multigrain bread and use a butter knife to spread a thin even layer of softened butter on one side of each slice. Make sure to reach the edges for the crispiest results.
- Assemble the Sandwiches:
- Lay two slices of bread buttered side down on a clean work surface. Place one slice of provolone or mozzarella on each then spread half of your green goddess mixture over the cheese. Add a layer of fresh baby spinach then pile on thin cucumber slices and green onions. Rest a slice of sharp cheddar on top followed by a final slice of provolone or mozzarella.
- Close the Sandwiches:
- Top each stacked sandwich with the remaining bread slices buttered side up.
- Grill the Sandwiches:
- Heat a large skillet over medium-low until it is hot but not smoking. Carefully place assembled sandwiches in the pan. Cook for three to four minutes per side gently pressing with a spatula. Flip with care. You are looking for deeply golden bread and fully melted cheese inside.
- Rest and Slice:
- Once grilled lift each sandwich from the skillet and transfer to a cutting board. Let rest for one minute to allow the cheese to set slightly. Slice in half with a sharp chef's knife. Serve warm so the cheeses are perfectly gooey.
Save One thing I love most is the way the fresh basil transforms the whole sandwich with its fragrance. Last summer my youngest helped pick garden basil and we both still talk about how much sweeter it tasted fresh.
Storage Tips
This sandwich is best eaten right after grilling for that irresistible buttery crunch but you can pop leftovers into the toaster oven for a quick crisp-up. Leftover green goddess spread holds up in the fridge for two days cover tightly with plastic wrap right against the surface to avoid browning.
Ingredient Substitutions
Swap out Greek yogurt for more mayo if you do not have it or use vegan mayo and plant-based butter to make it completely dairy free. Use Swiss or Havarti cheese instead of provolone and toss in arugula or kale for different leafy flavor.
Serving Suggestions
Pair this grilled cheese with a bowl of hot tomato soup for classic comfort or serve alongside a bright citrus salad. It also works well as a brunch centerpiece cut into strips for dipping. Add thin slices of tomato inside before grilling for extra juice and color.
Cultural and Historical Context
Green goddess dressing first appeared in 1920s San Francisco and has held steady as a spring and summer staple ever since. The mix of bright herbs creamy base and lemon makes it easy to see why people have adapted it into dips salads and now a cozy sandwich.
Seasonal Adaptations
Use baby arugula in the spring for peppery zip
Swap basil for dill or tarragon in the fall for warmth
Try adding thinly sliced tomatoes when in peak season for extra juiciness
Save Friends always request the recipe after one bite. My neighbor was surprised this could be so green and delicious and now makes it for her own grandkids.
Recipe FAQs
- → How can I make the sandwich crispier?
Use multigrain or sourdough bread and ensure both sides are generously buttered before grilling for a golden, crunchy exterior.
- → What alternatives can I use for the cheese?
Swap in sliced Gouda, Havarti, or Swiss to vary the flavor and creaminess while retaining a melty texture.
- → Can I prepare the herb spread ahead?
Yes, the green goddess spread can be refrigerated in an airtight container for up to 48 hours.
- → Is it possible to make this dairy-free?
Use plant-based butter and cheese, and substitute plant-based yogurt and mayonnaise for a dairy-free version.
- → What sides pair well with this sandwich?
Tomato soup, salad, or even a light vegetable broth complement the rich, herby flavors perfectly.
- → Can I add extra vegetables?
Try arugula, sliced tomatoes, or roasted peppers for added freshness and a peppery kick to the filling.