Spring House Sandwich Recipe

Prep vegetables and herbs

Wash and dry the mixed spring greens and pea shoots. Thinly slice the cucumber and radishes. Halve and pit the avocado, then slice. Finely chop the tarragon, basil and chives and place in a small bowl; toss with the lemon juice and a pinch (about 1/4 tsp) of salt to keep herbs bright.

Make the herb-garlic spread

In a separate bowl, combine 2 tablespoons mayonnaise and 2 tablespoons Greek yogurt, add minced garlic, lemon zest, 1 tablespoon chopped chives, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir until smooth and taste; adjust seasoning. This yields a creamy spread to dress the bread and vegetables.

Prepare goat cheese

Crumble the 4 oz goat cheese (or dollop ricotta) into a small bowl. Stir in the remaining chopped herbs (about 2 tablespoons), 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper. Mix to a spreadable consistency; add a teaspoon of water or olive oil if too thick.

Butter and toast the bread

Heat a large skillet or griddle over medium heat. Lightly butter one side of each bread slice with the softened butter (about 4 tbs total) or brush with olive oil. Place buttered-side down on the skillet and toast until golden, 2–3 minutes per side. Repeat for all slices. Alternatively, grill or panini-press the sandwiches later after assembly.

Assemble sandwiches

Lay 4 toasted bread slices buttered-side down. Spread about 1/2 tablespoon of the herb-garlic spread on each slice. On two slices for each sandwich, spread about 1 tablespoon of the herbed goat cheese. Layer evenly with mixed spring greens (about 1/2 cup per sandwich), a few cucumber slices, radish slices (about 6–8 per sandwich), avocado slices (1/4 avocado per sandwich), and a small handful (~2 tablespoons) of pea shoots/microgreens. Season each assembled layer lightly with the remaining salt and pepper (divide the 1 tsp salt and 1 tsp pepper among sandwiches). Drizzle a light touch of olive oil (about 1/2 teaspoon per sandwich) and, if using, a scant 1/4 teaspoon honey over the avocado to balance flavors.

Finish

Spread remaining herb-garlic spread on the remaining 4 bread slices and place them, spread-side down, atop each assembled sandwich. Press gently to compact. If you prefer a warm, pressed sandwich, return each sandwich to the hot skillet with 1/2 tablespoon butter (from To Toast section) and press with a spatula, cook 1–2 minutes per side until warmed through and golden. Otherwise serve immediately.

Serve

Cut sandwiches in half on the diagonal. Serve with lemon wedges and extra greens on the side. Estimated garnish: additional herbs or a drizzle of olive oil if desired.

See 'Make the herb-garlic spread' under Sandwiches section. This section duplicate ensures components match: combine mayo and yogurt, add garlic, lemon zest, chives, salt and pepper; mix and adjust seasoning. Chill briefly if time allows to let flavors meld (10–15 minutes).

Use the remaining 2 tablespoons butter to reheat or press sandwiches in the skillet if you wish them warm/crisp. Heat skillet over medium, add butter, then cook pressed sandwiches 1–2 minutes per side until golden. Serve with lemon wedges for squeezing over greens or avocado.