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 ...
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