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Looking for an easy, crowd-pleasing recipe that feels fresh and light despite being a massive sandwich? Enter the Green Goddess Turkey Party Sandwich—a layered masterpiece that’s as simple to make as it is impressive to serve. With a zesty, herb-packed green goddess sauce, marinated zucchini ribbons, and fresh, crunchy, mostly green veggies, every bite bursts with flavor and texture. Don’t let its size fool you—this sandwich tastes incredibly fresh, thanks to bright, seasonal ingredients that keep things light while still delivering on all the comforting, hearty vibes we love in a good sandwich. Perfect for a quick lunch or to serve a crowd for game day!

Let’s talk about the Green Goddess dressing. It’s one of those iconic creations that feels simultaneously old-school and fresh, a perfect balance of creamy, herby, and tangy. First created in the 1920s at the Palace Hotel in San Francisco, this dressing was inspired by a popular play at the time called The Green Goddess—yes, even back then, food and pop culture were intertwined. Traditionally, the dressing features a blend of mayonnaise, sour cream, anchovies, garlic, and a variety of fresh herbs. It was meant to complement seafood, but naturally, it evolved (as most delicious things do) into something more versatile.

Today, we’re taking this classic and slapping it on a party sandwich that’s perfect for feeding a crowd (or just yourself, I don’t judge). This isn’t your average turkey sandwich—it’s dressed up with marinated zucchini ribbons, fresh veggies, and a Havarti cheese upgrade that makes you feel like you’re at a trendy café, not in your own kitchen. And let’s be real: The Green Goddess sauce absolutely steals the show here.

Let’s break it down. The first bite gives you the crispiness of the focaccia—crispy on the outside, soft on the inside—with that rich, herby Green Goddess sauce flooding your tastebuds. The turkey brings the savory heft, while the Havarti offers a mild creaminess that melts into the sandwich. The marinated zucchini provides a light, citrusy snap, balancing out the richness. And don’t forget the fresh, juicy tomatoes and cucumbers—they bring a garden-fresh vibe that makes you feel virtuous, even while you’re downing a massive sandwich. The red onions give just enough bite to keep things interesting, while the butter lettuce adds a soft, crisp contrast.

I was inspired to make this after seeing (again) The Defined Dish’s Green Goddess Party Sandwich—Alex is quickly becoming my muse. I wanted to add some different components to mine and riff on the green goddess dressing recipe I already have on my site and love.

The Green Goddess Sauce: Herby, Creamy, and a Little Extra

The heart and soul of this sandwich is the sauce. We’re leaning into the creamy richness of both mayonnaise and Greek yogurt, keeping it light yet indulgent at the same time. Avocado adds a little luxury, while fresh parsley, basil, and dill provide that herby, garden-fresh punch. The garlic gives it a bit of bite, and a touch of Dijon mustard cuts through the richness. If you’re feeling adventurous (or happen to have them on hand), an anchovy will add an umami depth that you didn’t know you needed—but no pressure if fishy flavors aren’t your thing.

Pro tip: Make this ahead and let this sauce sit for a bit in the fridge. The flavors deepen as they mingle, transforming this from “pretty good” to “why have I not been making this all my life?”

Marinated Zucchini Ribbons: Light and Fresh

Now, let’s talk zucchini. I know we’re nearing the end of garden zucchini season, so maybe you still have a glut of it or can pick some up from the farmer’s market (although, you can almost always get it in the grocery store nowadays, too). Instead of just throwing some raw slices on there, we’re giving them a quick lemon and olive oil bath, which mellows out the rawness and adds a refreshing tang. The thin ribbons of zucchini add a little crunchy texture without weighing the sandwich down, making every bite crisp and satisfying. Plus, it’s one more excuse to sneak some veggies in there without feeling like you’re “being healthy.” Win-win.

The Assembly: Layering Like a Pro

The key to a structurally sound sandwich (and avoiding that frustrating slip ‘n slide of ingredients) is in the layering. Start with a generous smear of Green Goddess sauce on each side of focaccia bread—bonus points for brushing the bread with olive oil to keep things from getting soggy.

From there, you’re going to layer turkey, Havarti slices (or grate it for texture—more on that later), zucchini ribbons, butter lettuce (because it’s soft and lovely), thinly sliced red onions, tomatoes, cucumbers, and a handful of dill fronds. Yes, this is a tall sandwich. Yes, you will need a toothpick to hold it all together. And yes, you will absolutely love every stacked bite.

Pro tip: Wax Paper in Los Angeles taught me the genius hack of grating the cheese for better grip—cheese as sandwich glue! If you’re tired of your ingredients slipping all over the place, try this out. Full disclosure: I didn’t do this when developing the recipe, but it’s a trick I’ll be using going forward.

Equipment Needed:

Tips & Tricks for Sandwich Success

Get the bread right: Focaccia is the perfect vessel for this sandwich because it’s sturdy enough to hold all the fillings but still soft enough for a pleasant bite. Brush it with olive oil to keep the bread from getting soggy. If your focaccia is a little stale, revive it in a 300° oven until it gets some of its liveliness back. Just be sure to let it cool before assembling the sandwich.
Grate the cheese: If you’re tired of slippery sandwich stacks, try grating the Havarti. The fine texture helps it melt into the layers, preventing that dreaded ingredient slide.
Make-ahead components: The Green Goddess sauce and marinated zucchini are both things you can prep ahead of time. In fact, they’re better when they sit for a bit, so take advantage of that.
Eat the sandwich immediately: Don’t assemble the sandwich until you’re ready to eat it. It can sog out and deflate fast (trust me, I’m speaking from experience). Cut it into whatever size sandwiches you like!
Customize it: Hate anchovies? Leave them out. Want more crunch? Add some sliced radishes or bell peppers. The beauty of this sandwich is in its flexibility.

And there you have it—your new go-to sandwich for feeding a crowd. The Green Goddess Turkey Party Sandwich combines fresh, vibrant flavors with layers of creamy, zesty goodness, all nestled between slices of perfectly crisp focaccia. It’s a balance of textures and tastes that feels indulgent without weighing you down. So whether you’re making this for a party or just because, I promise it’ll be a hit. Grab some napkins, slice it up, and dive into sandwich bliss.

Happy cooking!

Green Goddess Turkey Party Sandwiches

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Author: Amanda
Yield: 4 to 6 servings

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Description

This is the kind of sandwich you dream about—tall, layered, and packed with fresh, vibrant flavors that make each bite better than the last. The star of the show? The Green Goddess sauce, of course. It’s a creamy, herby spread that brings the perfect amount of zing, balancing the richness of deli turkey and Havarti cheese with bright, zesty notes from fresh herbs, lemon, and avocado. Paired with marinated zucchini ribbons and a mountain of crisp veggies, this sandwich somehow feels light and refreshing despite its impressive size.

Pro tips? Make the Green Goddess sauce ahead of time—the flavors get even better as they sit. Also, take the extra step of grating your Havarti cheese; this little trick helps keep everything in place and adds a bit of texture. And, of course, use sturdy focaccia for the bread—it’s thick enough to support the layers without getting soggy, especially if you brush it with olive oil. The biggest tip of all: Do not assemble this until you’re ready to eat and serve it immediately.

This sandwich is perfect for parties, picnics, or even just a super satisfying lunch. Cut it into smaller wedges to make serving easier (and to prevent an epic sandwich collapse). Trust me, once you taste this, you’ll be making it on repeat.

Ingredients

Scale

GREEN GODDESS SAUCE:

2/3 cup mayonnaise
1/3 cup Greek yogurt
1 small avocado, halved and pitted
1 garlic clove, coarsely chopped
2 tablespoons fresh Italian flat-leaf parsley, coarsely chopped
2 tablespoons fresh basil, coarsely chopped
2 tablespoons mixed chives, dill, and tarragon
Juice of 1/2 lemon, to taste
1/2 teaspoon Dijon mustard
1 anchovy, optional
Kosher salt and freshly ground black pepper, to taste

MARINATED ZUCCHINI RIBBONS:

2 zucchini, stem and end removed, cut into long ribbons using a vegetable peeler
1 tablespoon extra-virgin olive oil
Juice of 1/2 lemon

TO ASSEMBLE:

12 ounces deli turkey, sliced however thick you’d like
6 slices Havarti cheese*
1 square of focaccia, approximately 7” x 7”, halved horizontally
2 mini cucumbers, thinly sliced
1/2 red onion, very thinly sliced
1 large, ripe tomato, preferably green, thinly sliced
10 butter lettuce leaves
Dill fronds, for topping

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Instructions

To make the green goddess sauce: Combine all the ingredients in a food processor or small blender and process until puréed and smooth. Season to taste with salt and pepper. (If you can make this ahead and let it sit in the refrigerator for a while before assembling, the flavors will improve.)
Make the marinated zucchini ribbons: Combine the zucchini ribbons, olive oil, and lemon juice. Season to taste with salt and pepper. Let sit for 15 minutes.
To assemble the sandwich: Lightly brush each side of the focaccia with extra-virgin olive oil (this will help waterproof the sandwich a bit). Add a generous smear of the green goddess sauce to both sides. Layer as such: turkey, Havarti, drained zucchini ribbons, butter lettuce, red onion, tomato, dill fronds, and cucumber. Top the sandwich and press down lightly. Cut into slices of whatever size you desire. Add a toothpick to the center of each sandwich to keep them together. Serve with extra green goddess sauce on the side.

Notes

*Pro tip: I learned this from Wax Paper in Los Angeles—you can grate the cheese to add some texture, which helps keep the ingredients from sliding off the sandwich. Full disclosure: I did not do this for my version because I heard this trick after I developed the recipe. As much as I tried to engineer this to keep the sandwich from sliding apart, it does tend to do so. Cut it into smaller wedges and try grating the cheese to help with this. You’ll need about 1/2 to 2/3 cup grated cheese to cover the sandwich if you do so.

Inspiration: Green Goddess Party Sandwiches on thedefineddish.com

Category: Sandwiches, Turkey

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