Isn’t she darling? I can’t help but smile whenever I look at her. A ray of sunshine, indeed.
I don’t know about you but I’m eagerly awaiting the arrival of happy Spring. I love seeing new growth from the earth, love smelling the fresh clean air, and most of all, I love the sense of re-awakened life that happens with everything around me. Spring uplifts the soul.
Simple is better. Especially when you have fresh ingredients, bright flavors, and a fun mix of colors and textures. This sandwich embodies just that.
She’s easy breezy, delightfully scrumptious and healthy, and plus, she’s as cute as a button.
Preparing this is a treat.
Slicing the bread super thin. Running a fork down the cucumber to give it that fancy edge work. Fluffing the arugula leaves so it sits perfectly atop the rest.
But, the best part of course, is eating it. You get the pillowy softness of the bread, the fresh crunch from the cucumber, and the bright zing of the lemon aioli.
Perfection to the max.
It’s also very versatile. Sometimes I add alfalfa sprouts. Other times, buttery avocado slices. Thin sliced provolone cheese would also go wonderfully in here. The possibilities are endless.
Have fun in the sun!
English Cucumber, Arugula, and Tomato Sandwich with Lemon Aioli
Prep Time: 5 minutes
Cook Time: N/A
2 very thin slices bread, crusts removed
2 thin slices English cucumber
1 thin slice tomato; seasoned lightly with salt and pepper
Very thinly sliced red onion; a few strands
Handful of arugula leaves
For the lemon aioli:
Mix 2 T. mayonnaise, preferably homemade, with a few splashes of freshly squeezed lemon juice. Whisk to combine. Season with salt and pepper.
Assemble your sandwich by spreading lemon aioli on both sides of the bread. Place the cucumber slices on the bottom, then the tomato, the red onion, and finally the arugula leaves. Top with the other slice of bread.
Eat it as is or cut it in half.