And what is a sandwich without a good salad?
Eli and I were lucky to find arugula at the local grocery store, Sahruga.
The recipes are as follows:
Ham Sandwich
1/2 round of rye bread from Peter Pan Bakery
2 packets of sandwich ham
2 handfuls of arugula
Cheddar cheese
Dijon mustard
Mayonnaise
Slice the bread into thick pieces. Spread one side with Dijon mustard and layer thickly with ham. Lay the cheese on top and put the two sides together. Slide the sandwiches into the oven or toaster oven on a cookie sheet. If possible, press the sandwiches down with a pizza tile.
While the sandwiches are toasting, wash and dry the arugula. Once the bread is toasty on both sides, pull them out. Add arugula and mayonnaise to taste.
Makes enough for 2 hungry people.
Caprese Salad on Arugula
1 small Mozzarella ball
2 small, ripe tomatoes
2 handfuls of arugula
1/2 can of whole pitted black olives
1/2 lemon
Basil
Extra virgin olive oil
Salt
Freshly ground pepper
Wash and dry arugula. Drizzle with extra virgin olive oil and sprinkle with salt. Squeeze the lemon over the arugula. Lay the tomato and mozzarella slices on the bed of greens. Chop the basil finely and sprinkle over the top. Add more olive oil and salt and pepper to taste. Arrange the olives around the tomatoes and cheese.
