Arugula and Broad Beans Open Sandwich
This open sandwich features a gentle, yet sophisticated play of flavors for your tastebuds. The bitterness of the arugula contrasted with the rich taste of the broad beans is a delicious pairing. Pair with a cold white wine, or enjoy as a light summer breakfast.
|2 pieces of baguette - about 0.8 inches thick (sourdough and grain-based bread work best)|
|0.7 oz arugula|
|10 broad (fava) beans (raw or frozen)|
|2 teaspoon extra virgin olive oil|
|Parmesan cheese (block or grated)|
Ready in 10 minutes
- Boil the broad beans and take beans out of pods.
- Dress the arugula and broad beans with olive oil, salt, and black pepper.
- Toast the baguette in Sandwich Bread Mode for 2.5 minutes.
- Put #2 on the baguette and sprinkle grated parmesan cheese on top. Feel free to melt cheese (before adding arugula mix) to take this recipe to the next level!