What’s better than avocado on sliced bread? Avocado in between soft seedy sliced bread… with lemon-edamame filling, sliced cucumbers, tons of sprouts, and pickled onions. This is a green monster of a sandwich.
First let’s talk about this spread and why I was inspired to make it. Jack and I had a Sunday ritual where we ate lunch every week at a place here in Austin called The Steeping Room. I guess you could call it our church because we went every week like clockwork and dutifully ordered the same thing – I got the Lemon Edamame Tea Sandwiches with a cup of Tomato Coconut Bisque (and Jack got a roast beef sandwich, but we don’t need to talk about that…). Ok, we still go there and still order those things, but I finally made a version of the sandwich at home – only I made it a bigger sandwich because I like it so much.
Now the bread. I often get comments and emails asking what kind of vegan bread I like and where I buy it. Which is why I’m excited to share eureka!® Organic Bread (with whom we’ve partnered on this post) with you today – it’s entirely vegan, certified organic, and made with no high fructose corn syrup, no artificial flavors, colors, or preservatives. It’s super soft and SO delicious. Sometimes “healthier” breads can taste like cardboard, but not this one! It comes in many varieties – pictured here is Top Seed®, which is full of flax, sunflower and sesame seeds. The best part is that you don’t have to go to a specialty store to find it – it’s in most regular grocery stores (HEB here in Texas) and Target stores. (here’s a handy zip code locator).
I should mention that the edamame spread is also great all by itself on toast. There’s no avocado in the spread itself so it’ll last for 4 to 5 days in the fridge. I’ve found it handy for all of those moments during the week when I crave avocado toast but my avocados are either underripe or non-existent. I don’t know why, but creamy green stuff on toast is just delicious!
I hope you love this one as much as I do 🙂
- ½ small red onion, very thinly sliced
- ¼ cup white wine vinegar
- generous pinch of cane sugar
- generous pinch of sea salt
- water, as needed
- 1½ cups edamame
- ¼ cup cilantro
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped scallions
- ½ small garlic clove or a pinch of garlic powder
- 2 tablespoons olive oil
- 1 to 3 tablespoons water
- ½ teaspoon sea salt, more to taste
- 8 slices eureka! Organic Top Seed Bread
- cucumber slices
- 1 small avocado, sliced
- Pickled onions
- 2 cups of arugula and/or micro greens
- Make the pickled onions: Place the sliced onions in a small tight-lidded jar. Add the white wine vinegar, cane sugar and salt. Fill the jar with enough water to cover the onions. Gently shake and chill for at least 20 minutes. This will keep in the fridge for several weeks if the onions are covered by the liquid.
- Make the sandwich filling: Place the edamame, cilantro, lemon juice, scallions, garlic, and sea salt into the bowl of a food processor. Pulse until chopped. Add the olive oil and blend until smooth. Add up to 3 tablespoons of water to create a smooth, spreadable consistency. Season to taste and chill until ready to use. The filling can be in advance and stored in the fridge for 3 to 4 days.
- Spread the edamame sandwich filling on 4 slices of bread. Top with the cucumber and avocado slices, pickled onions, arugula and the remaining bread slices.
This post is sponsored by eureka! Organic Bread. All opinions are my own, thank you for supporting the sponsors that keep us cooking!