Categories: Sandwiches/Wraps
Ingredients
- 1 cup frozen shelled edamame
- 3 tbsp olive oil
- 3 tbsp cilantro
- 1 tbsp water
- Juice of 1/2 lemon
- 1/2 tsp kosher salt
- Black pepper
- 1 Persian cucumber, thinly sliced
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp Sriracha
- Sugar
- 8 slices white sandwich bread
- Mayo
Directions
-
Cook edamame in salted boiling water until tender; drain and rinse under cold water. Puree in a food processor with cilantro, olive oil, water, lemon juice, salt and pepper. Spread on 4 slices of bread. Toss cucumber with vinegar, sesame oil, Sriracha and a pinch of salt and sugar; arrange on top of the edamame puree. Top with remaining 4 slices of bread spread with mayo. Trim the crusts and cut into pieces.