This simple open-faced sandwich is a great option for a quick, flavorful meal. The recipe makes more green goddess cream cheese than you’ll need for two servings, but you can enjoy it all week long as a staple condiment in your refrigerator. It’s great on a morning bagel or with a crudités platter. Marinate the cucumbers ahead of time for quicker assembly.
Grilled Sourdough Bread with Green Goddess Cream Cheese
Ingredients
MARINATED CUCUMBERS
- 1 seedless cucumber thinly sliced using a mandolin
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt Freshly ground black pepper to taste
GREEN GODDESS CREAM CHEESE
- 8 ounces cream cheese softened
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 cup parsley stems removed
- 2 tablespoons roughly chopped chives
- 2 tablespoons roughly chopped tarragon
- 2 scallions green parts only, roughly chopped
- 1/4 cup roughly chopped spinach
- 1/4 teaspoon kosher salt Freshly ground black pepper to taste
CROSTINI
- 2 thick slices sourdough bread
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 3 tablespoons sesame seeds toasted
Instructions
GREEN GODDESS CREAM CHEESE
- Add cream cheese, mayonnaise, lemon juice, parsley, chives, tarragon, scallions, and spinach to a blender or food processor. Blend into a fine puree, adding a small splash of water if needed to achieve a smooth consistency. If the mixture is too thick, add a bit more mayonnaise to reach desired consistency. Season with salt and black pepper.
CROSTINI
- Brush both sides of each sourdough slice with olive oil. In a skillet or on a grill pan over medium heat, toast for 1 to 2 minutes per side, or until golden brown and crispy. Rub each slice with the garlic clove.
ASSEMBLY
- Spread a generous layer of green goddess cream cheese on top of each grilled sourdough slice. Lightly strain the marinated cucumbers and place on top. Sprinkle generously with toasted sesame seeds.
Brandon Blumenfeld
Brandon Blumenfeld has over 18 years of experience working across the country in the hospitality industry, and has worked for stand-out restaurant groups such as Momofuku, Hu Kitchen, Buckhead Life Restaurant Group, and Wyndham Hotels & Resorts. He specializes in recipe development, menu design, cost analysis, ordering processes, and kitchen functionality.
