Spring Greens Sandwiches with Edamame-Dill Spread

Guys! Spring is finally here.  Not only am I being woken up by the ungodly amount of chirping birds in the morning, a few days ago I had a rabbit on my back steps, AND I found daffodils in my lawn! The previous owners of this house must have planted them, or they are just pretty weeds, I’m new to this whole “having a yard” thing, but they were a wonderful surprise.

After a few long months of hearty starches and hot meals, I have really been looking forward to lighter and fresher dishes.   The last few times I’ve been to the grocery store the daily artisan bread has been calling my name.  I love good crusty bread, and I have been using it through winter to soak up soups, chilis, and pasta sauce.

Today is a new day and the bread deserves change.  Something light, bright, and fresh.  Utilizing lots of fresh herbs, crisp vegetables, and bright flavors like lemon, garlic, and whole grain mustard, this sandwich is the perfect segue to spring.  And with St. Patrick’s Day right around the corner, I thought it was only appropriate to make everything GREEN.

This simple spread is made from edamame, fresh herbs, lemon juice, and creamy hemp seeds.  It is a nice vacation from hummus and is gorgeous!

For assembly, really you could use any spring vegetable that you want

• sliced radishes
• shredded carrots
• asparagus
• squash
• avocado
• fennel
• sugar and snap peas

but for this green sandwich I used shaved zucchini, green zebra tomatoes, cucumbers, sprouts, and avocado.  Paired with the edamame- dill spread, grainy mustard, and some of my favorite jarred sauerkraut we had the makings of a killer sandwich.

It’s easy to pack in your daily greens when they are deliciously packed between crusty bread and creamy sauce.  So, dig in and enjoy those spring greens!

Print

Spring Green Sandwiches with Edamame-Dill Spread

Build-it-your-way green sandwiches made with creamy and nutritious edamame-dill spread.  A great way to pack in those veggies!

Course Lunch

Prep Time 15 minutes

Total Time 15 minutes

Servings 2 sandwiches

Author Rachel Leonard

Ingredients

Edamame-Dill Spread

• 2 c. edamame thawed
• 1 Tbsp fresh lemon juice
• 1/4 c. dill chopped
• 1/4 c. chives chopped
• 2 small cloves garlic sliced
• 1/8 tsp red pepper flakes
• 1/2 tsp salt
• black pepper to taste
• 2 Tbsp hemp seeds
• 1/2 c. water

Sandwich Assembly

• 4 slices your favorite whole grain bread
• mustard wholegrain,dijon, beer mustard, yellow
• 2 small zucchini peeled or shredded
• 1/2 english cucumber sliced
• 1 c. sprouts
• 2 zebra tomatoes (obviously you can use any kind of tomato you can find)
• 1/2 avocado
• 1/2 c. sauerkraut

Instructions

1. For the spread, add edamame, lemon juice, dill, chives, garlic, chili flakes, salt, hemp seeds, and water to a high-speed blender or food processor. Pulse a few times, then blend on high until smooth. Finish with black pepper to taste. Set aside.
   

2. Lightly toast your bread, once cooled, on one side spread a generous layer of edamame -dill spread. Top with sprouts, cucumber, shaved zucchini, avocado, sauerkraut, and tomato slices. Spread a thin layer of mustard on the other slice of bread and top your sandwich.