Ultimate Farmer's Market Veggie Sandwich

Cotter Crunch

7-Grain
7-Grain

Edamame pesto

INGREDIENTS

  • 1 1/2 cup shelled edamame soybeans (cooked and cooled)
  • 1 garlic clove
  • 1/4 cup sunflower or pumpkin seeds
  • 3-4 tbsp olive oil
  • 1 tbsp lemon or lime juice
  • dash of sea salt and pepper
  • 1/4-1/2 tsp red pepper flakes (optional)

 

DIRECTIONS

  1. Deshell your edamame pods. Then simply combine your edamame, seeds, garlic, in a food processor.
  2. Blend then add in your oil, lemon, salt/pepper, and optional red pepper flakes.
  3. Blend again until thick pesto is formed. Scoop into a bowl and set aside or cover and store in fridge for later. Makes around 1 cup.

 

Sandwich Layers

INGREDIENTS

  • Canyon Bakehouse 7 Grain Bread
  • cucumber slices
  • shredded red cabbage
  • thinly sliced heirloom tomatoes
  • bell pepper
  • 2 fresh basil leaves
  • pepperoncini or banana peppers
  • sea salt & pepper
  • 1 TB oil & vinegar combo
  • Sprouts

DIRECTIONS

  1. it's key to start with the edamame pesto first. On bottom layer, then add your cucumber and remaining ingredients.
  2. Drizzle with olive oil/vinegar combo 1/2 tbsp or so. Salt/pepper. Top with sprouts.