A fresh, elevated sandwich layered with whipped dill goat cheese, sautéed zucchini, turkey, and peppery arugula — all tucked into toasted sourdough. Perfect for slow lunches, hosting, or a dreamy beach picnic.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Sandwich:
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Turkey or chicken of choice
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Fresh arugula
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1 medium zucchini, thinly sliced
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Olive oil (for sautéing + drizzling)
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Salt, to taste
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Garlic powder
For the Dill Goat Cheese Spread:
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8 oz goat cheese
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1 bunch fresh dill
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1 garlic clove
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Juice of 1 lemon
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Salt, to taste
Instructions
1. Make the Dill Goat Cheese Spread
In a food processor or blender, combine:
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goat cheese
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fresh dill
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garlic
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lemon juice
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salt
Blend until smooth and creamy. Taste and adjust seasoning as needed.
2. Sauté the Zucchini
Heat a drizzle of olive oil in a pan over medium heat.
Add the sliced zucchini and sauté until tender.
Season with:
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salt
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garlic powder
Set aside to cool slightly.
3. Prep the Arugula
In a small bowl, toss arugula with:
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a light drizzle of olive oil
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a squeeze of fresh lemon
This adds brightness and layers of flavor.
4. Assemble the Sandwich
On toasted sourdough:
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Spread a generous layer of dill goat cheese
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Add turkey or chicken
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Layer on sautéed zucchini
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Top with dressed arugula
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Finish with another slice of sourdough
Slice and serve.
For the Perfect Picnic Moment
Wrap each sandwich in parchment paper and tie with twine for an elevated, practical picnic setup.
It keeps everything together, travels beautifully, and adds that thoughtful, aesthetic touch ✨
Plated along the coast using the Annieglass Shells Collection — which could not have been more perfect for a beach setting… effortless, organic, and so beautifully coastal 🤍
💡 Tip
This sandwich gets even better after sitting for a bit — making it perfect to prep ahead for beach days, gatherings, or hosting.
Save this for your next picnic or hosting moment, and let me know if you make it 🤍
