with Cucumber, Dilly Arugula & Apple
For this 10-minute wholesome, flavorful phenom of a lunch, you’ll spread chewy toasted ciabatta with rich, tangy cream cheese and a schmear of savory-sweet red pepper jelly, top with crunchy slices of cuke, and finish with a pile of arugula dressed in a light lemon-dill vinaigrette to make super-summery sandwiches. On the side is more peppery, herbaceous salad, plus fresh apple slices (y’know, to keep the doctor away).
Allergens
Utensils
Tags
Ciabatta Bread
2 unit
Lemon
1 unit
Dill
0.25 ounce
Mini Cucumber
1 unit
Apple
1 unit
Arugula
4 ounce
Cream Cheese
4 tablespoon
Red Pepper Jam
1 unit
Olive Oil
1 teaspoon
Salt
Pepper
• Halve ciabattas; toast until golden brown.
• Wash and dry produce.
• Quarter lemon. Roughly chop dill fronds. Trim and thinly slice cucumber into rounds. Halve, core, and thinly slice apple.
• In a medium bowl, toss together arugula, a drizzle of olive oil, juice from two lemon wedges (juice from three wedges for 4 servings), salt, pepper, and as much dill as you like.
• Spread bottom halves of ciabattas with cream cheese and red pepper jam. Top with cucumber slices and as much arugula salad as you like. Close sandwiches.
• Halve sandwiches on a diagonal and divide between plates. Serve apple slices and any remaining arugula salad on the side.
480
kcal
Calories
14
g
Fat
5
g
Saturated Fat
68
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
9
g
Protein
20
mg
Cholesterol
750
mg
Sodium
