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YIElD: 2 sandwiches
4 thin slices sourdough bread, toasted
3 Tbsps.almond butter
2 thin slices sweet onion
12 thin slices cucumber
1 ⁄2 bunch arugula or watercress
Salt and freshly ground black pepper,as needed
1. Lay 2 slices of toast on a cutting board. Spread each with 1 1/2Tbsps. almond butter. Top each with 1 onion slice and some arugula. Season with salt and pepper.
2. Top onion with cucumber slices and remaining arugula. Season with salt and pepper. Cover with remaining 2 pieces of toast. Cut sandwiches in half and serve.
Recipe and photo by the Almond Board of California
