1large sourdough baguettesliced into fourths and halved
Preheat the oven to 350 degrees F.
In a bowl, combine the olive oil, chipotle chile, garlic, parsley, dill, chives, salt and pepper. Add the kale and massage for a good minute or two until the kale is completely coated in the olive oil mixture. Spread on a greased baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not burnt.
In a blender or high powered food processor, combine the basil, green onions, jalapeno, garlic, anchovy (if using), lemon juice, greek yogurt and olive oil. Blend on high for 1-2 minutes or until the sauce is green and smooth. Season with salt and pepper. Taste and adjust if needed. Store in the fridge for up to 1 week.
Add the tomatoes to a bowl with 2 tablespoons of the goddess dressing and let sit 10 minutes.
Spread more dressing on a split sourdough loaf. Add a little crumbled goat cheese. Now layer on the veggies, lightly salting each as you go, starting with the marinated tomatoes, thinly sliced cucumbers (or zucchini), radishes, bell peppers, carrots avocado, sprouts and kale chips. Add the top half of the baguette and give the sandwich a good smush. Enjoy with a side of veggie chips, strawberries and seltzer...what, it's it's how you do it in CA!
*Inspired by Food Network Magazine January February Issue.