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.