Make whipped cream for latte: Using an electric mixer or whisk, whip the cream until stiff peaks form. Set aside.

Make the latte: In a small pot, bring water to a boil. Pour into an 8-ounce mug and steep tea bag for 5 minutes. Remove and discard tea bag. Stir in sugar.

While your tea steeps, pour milk into the pot and heat over medium heat until milk begins to steam (do not bring to a boil). Whisk vigorously until foamy or use a handheld milk frother to froth milk.

Prep sandwich ingredients per instruction above.

Make green goddess dressing: Place chives, mayonnaise, tarragon, and yogurt in a blender along with zest and juice of 1/2 lemon, 2 TBSP oil, and salt and pepper. Purée until smooth.

Squeeze juice from remaining lemon half over lettuce and cucumbers in a medium bowl. Drizzle with oil; season with salt and pepper. Toss to coat.

Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.

Finish the latte: Pour the milk into the tea concentrate, stirring to combine. Top with whipped cream and dust with cinnamon over top.

Serve: Cut sandwich in half. Enjoy with chips, pickle, and chai latte.