Lean ham sandwiches with edamame spread
10
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
The edamame spread in this sandwich is a nice change of pace for the traditional ham sandwich. Chilling the spread offers a nice contrast cooling contrast but it’s not necessary—you can spread it on the bread as soon as you’ve got it prepared. If you’ve got leftover edamame after making this recipe, use the extras in soups or salads or eat them on their own with a little low-sodium soy sauce stirred in as an easy side dish. Use whatever variety of low-sodium ham you like. If you have it cut at the deli, have them slice it extra thin so the sandwiches stack high.
Ingredients
Water
3 cup(s)
Reduced-calorie multigrain bread
8 slice(s), very thin
Reduced fat whipped cream cheese
1 cup(s)
Shelled edamame
4 oz, frozen
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp
Fresh lemon juice
1 Tbsp
Cooked extra lean low sodium boneless ham
8 oz, thinly sliced
Instructions
1
Bring water to boil in medium saucepan; cook edamame until tender, about 5 minutes. Drain, reserving ½ cup cooking water.
2
Combine edamame, salt, pepper, lemon juice, cream cheese, and wasabi paste (if using) in food processor; pulse until smooth, pausing occasionally to scrape down sides of bowl and adding 1−2 tablespoons reserved cooking water each time to achieve spreadable consistency. Spoon edamame spread into container, cover, and cool in refrigerator.
3
When edamame spread is cool, spread about 1 tablespoon on each slice of bread. Top half of bread slices with ham, dividing evenly. Cover with remaining bread slices.
4
Serving size: 1 sandwich
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