Avocado green goddess sandwiches layered with creamy dill havarti, cucumber slices, shaved zucchini, and sprouts on a crusty gluten-free loaf slathered with whipped herbed avocado spread. Recipe by Snixy Kitchen

Ingredients 

• ¼ cup packed fresh basil leaves
• 1 tablespoon packed fresh tarragon leaves
• 1 tablespoon chopped chives
• 2 tablespoons extra virgin olive oil
• 1 ripe avocado
• ¼ teaspoon each salt and pepper
• 4 thick bread slices, lightly toasted (I used Arise Bakery's gluten-free boule)
• 4 ounces Roth Dill Havarti
• 2 Persian or other small cucumbers, sliced into ¼-inch thick rounds
• 2 small zucchini shaved into wide ribbons
• ¼ cup broccoli or alfalfa sprouts

For the full recipe with instructions, follow this link: Snixy Kitchen