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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


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


  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.