Vegan Green Goddess Pressed Sandwich

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As Michael Jackson put it, ‘This is it.’

We spent this past holiday weekend bidding farewell to the season in my favorite harbor town. One last day at the beach, one last ice cream cone at my favorite shop, and one last order of french toast at the diner we go to only once a year.

Even the market’s supply of local peaches and zucchini is dwindling. To say ‘goodbye’ to these seasonal goodies, I made a sandwich that’s packed with summer flavor. Sweet peaches, fresh zucchini, cucumber, and a creamy vegan avocado dressing.

This sandwich is made with an entire loaf of bread and it’s sole purpose is to feed a crowd. Unless you’re really hungry, then you do you. It packs great and keeps for a couple days so it’s perfect for camping or weekends at the cabin.

In keeping with tradition, I made this sandwich for our last girl’s weekend. Unlike the pressed sandwich I made last year for our trip, this one is completely animal free and can be left out for a longer time without worrying about anything spoiling.

As sad as I am to see summer go, I will say it’s been a great season. Long days in warm weather, cold drafts on patios, and so so many wonderful summer eats. I will miss my beloved peaches, but I’m ready for apples, pumpkins, and all the other fall flavors. How about you?

Vegan Green Goddess Pressed Sandwich

For the Dressing

  • 1 Medium Avocado
  • 1 Cup Parsley
  • 1 Cup Cilantro
  • Juice from 1 Lemon
  • 2 Garlic Cloves
  • 1 Tsp Salt
  • 1/4-1/2 Cup Olive Oil

For the Sandwich

  • 1 Loaf Whole Grain or Sourdough Bread
  • 1 Medium Zucchini
  • 1 Medium Avocado, sliced
  • 1 Medium Cucumber, sliced
  • 1 Medium Peach, sliced

Add all the ingredients for the dressing except for the olive oil in a blender or food processor. With the machine running, slowly drizzle in the olive oil until you’ve reached a desired consistency.

Halve the loaf of bread and hollow the center. Spread the avocado dressing on both the top and bottom halves. Layer the cucumber, avocado slices, peaches, and zucchini on the bottom half then cover with the top half. Wrap the entire loaf tightly in plastic wrap and place in the fridge with a heavy pan on top for at least 12 hours. When ready to serve, remove the plastic wrap, slice, and enjoy!