Arugula and Cucumber Open Face Sandwich with Tangy Yogurt Spread

 

Ingredient List
1 tablespoon of Apple Cider Vinegar
Arugula
Cucumber
1 cup of Greek Yogurt
Salt and Pepper
1 stalk of Scallion
Seed and Grain Bread

This is one of my early recipes where I started using plain Greek yogurt instead of mayonnaise.  I love mayonnaise, but I also enjoy the thicker consistency and tang from Greek yogurt.  It also blends really well with salt, pepper, and spices and herbs.  This open face sandwich is simple and a good go-to breakfast to start your day, and your digestive system, in the right place.

To make the spread:

  • Place PLAIN GREEK YOGURT in a mixing bowl and add APPLE CIDER VINEGAR, thinly chopped SCALLION, and SALT AND PEPPER to taste (I use pink Himalayan salt and black pepper). Mix all ingredients together.

To build the sandwich:

  • Take as many pieces of a SEED AND GRAIN BREAD as you like and toast it to your preference.
  • Add a spoonful of the yogurt spread and cover as much of the bread as you like.
  • Add sliced CUCUMBER
  • Top with ARUGULA

And that’s it.  Enjoy!

 

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