Cut the rye bread into 1 cm thick slices and toast the bread slices in a toaster or grill pan so that they have a nice grill pattern and are slightly crispy.
Edamame puree Blend the edamame beans with oil and parmesan until smooth, season with salt and pepper.
Spread a layer of edamame puree on all the grilled rye bread slices. Rinse and divide the lettuce into leaves and cover the edamame puree with lettuce. Drizzle some garlic dressing over the lettuce leaves. Place the smoked ham on top and spread some salsa on the ham. Rinse the arugula salad and spread on the ham. Toast and salt pumpkin seeds and spread them on top. Place a piece of buttered toast on top and serve in a sandwich bag.
