YIELD Makes 2
1/4 cup basil
1/4 cup chopped chives
1/4 cup mayonnaise
1/4 cup plain whole-milk Greek yogurt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 lemon, halved, divided
Kosher salt, freshly ground black pepper
1/4 English hothouse cucumber, thinly sliced
4 slices multigrain bread
1 avocado, thinly sliced
8 oz. mozzarella, sliced 1/4" thick
2 cups sprouts (such as alfalfa or broccoli)
Place basil, chives, mayonnaise, yogurt, and 2 Tbsp. oil in a blender.
Finely grate in zest from a lemon half, then squeeze in its juice.
Purée until smooth; season dressing with salt and pepper.
Place cucumber in a small bowl; squeeze in juice from remaining lemon half.
Drizzle with oil, season with salt and pepper, and toss to coat.
Spread one side of each slice of bread with dressing.
Divide avocado between 2 slices of bread; season with salt and pepper.
Top with cucumber, mozzarella, and sprouts and close up sandwiches.