March 6, 2008
Yield: 2 sandwiches.
4 thin slices sourdough bread, toasted
3 Tbsp. almond butter*
2 thin slices sweet onion
12 thin slices cucumber
½ bunch arugula or watercress
to taste, salt and freshly ground black pepper
Lay 2 slices of toast on a cutting board. Spread each with 1½ Tbsp. almond butter. Top each with 1 onion slice and some arugula. Season with salt and pepper.
Top with cucumber slices and remaining arugula. Season with salt and pepper. Cover with remaining 2 pieces of toast. Cut sandwiches in half and serve.
*Note: Almond butter can be found next to jams and jellies in many supermarkets. Or, to make it, grind together 1 cup roasted almonds and 1⁄8 tsp. salt in a food processor or blender, then add 3 Tbsp. almond or vegetable oil in a slow, steady stream, blending until mixture comes together. Yield: ¾ cup.
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