YIELD: per sandwich
3 slices whole grain bread, thin-slice style
1⁄4 cup hummus, divided
1⁄4 cup edamame, cooked and cooled, divided
2 to 3 leaves green leaf lettuce
3 slices tomato
2 slices smoked gouda
3 pieces cucumber ribbons (cucumber cut into 3” long by 1⁄2” wide pieces)
4 strips red and yellow bell peppers
- Spread 2 Tbsps. of hummus on one side of one slice of bread. Sprinkle 2 Tbsps. of edamame on top of hummus. Place lettuce leaves on top of edamame. Layer on slices of tomatoes. Place slices of cheese on top of tomatoes.
- Spread one side of second slice of bread with remaining hummus and place on top of sandwich, hummus side up. Sprinkle remaining edamame on hummus. Place cucumber ribbons on top of edamame. Layer slices of peppers on cucumbers.
- Top with remaining slice of bread; serve.
Photo and recipe from Roth Kase USA.