Tomato and Arugula Sandwiches
from the kitchen of Sharmagne Leland-St. John
Whole wheat bread
Italian plum tomatoes, sliced
A handful of arugula
Trim the crusts from the bread. Butter one slice and spread the mayonnaise, thinly, on the mate. Place the arugula leaves on the buttered slice. Top with thin slices of the tomato and cover with the matching slice of bread. Cut the bread into 4 triangles each. Wrap in a moist paper towel covered in cling film and refrigerate until ready to serve.
Allow two triangles per person.