Yesterday we had a salad for dinner. We had leftovers from some of the ingredients, so I decided to used them on a sandwich for lunch the next day. This pretty much works with every salad concoction you can come up with. I prepared the sandwiches at night, wrapped them in tin foil and stored them in the fridge. And when I ate mine at lunch, I was blown away by how delicious this one was. Karl agrees.
2 pieces of baguette
1/4 red onion (or less or more, depending on the size of your onion)
Salt, pepper, chili
First, thinly slice your red onion. Put the slices in a small container and add lemon juice. Let them sit for a couple of minutes or while you prepare your sandwiches. This will add a nice lemon flavor, but also reduce the sharpness of the onion. Start by spreading butter on the bottoms, then add arugula and tomato slices. Add some olive oil, salt and pepper to your onions and mix up well, then take the onion slices out, squeeze the moisture out and add on top of the tomatoes. Sprinkle with feta cheese und cover.
You might wanna add some avocado or olives, but this is for advanced sandwich eaters (or not necessarily for the office if your office isn’t your living room and you happen to be a messy eater). The sandwich is already pretty full as is. But I hope that won’t stop you. There’s some large baguettes out there.