Pumper Nickel Veg sandwich

This is an easy sandwich, made with the dark pumper nickel rye bread which has a sweet flavour and is little distinct from our usual wheat breads. We had this bread for the first time in a fancy restaurant, where they seved some freshly baked assorted bread rolls with some butter (as starters) until our order arrives. We liked this bread so much that, we hungry couple ate up every bit of those breads and had to carry our actual meal home.

This dish has one of my favourite leaves Arugula, which replaced lettuce in my sandwiches since a long time. These leaves tastes like mustard with a pepper like spicyness. I fell in love with these leaves at first bite. Arugula can be eaten easily in salads, soups and sandwiches.

Ingredients:

Pumper Nickel bread - 2 or 3 slices

sauteed Onion, pepper slices - 1 to 2 Tbsps

Arugula leaves - hand full

Low fat cheese slice - 1

Method:

Actually there is nothing to say here, except saute'ing the onions and peppers in a little oil and salt, red pepper flakes(optional). I make this stuffing ahead a save in fridge for 3-4 days use.

Toast the bread and layer the fillers in any order and any quantity as sandwich is supposed to be ones personal recipe.

I should say this is a very healthy recipe as it has no much fats. I figured out this recipe for my husbands lunch box, as i dont want the bread to become soggy and wet with mayo/mustard etc by the time he eats. All the moisture u need for this sandwich is in the pepper-onion mix and the baby arugula gives a nice delicate crunch and mustardy taste. And ofcourse cheese always gives a nice creamy taste and balance in any sandwich.

Variations: For more hearty filling lunch, i make a simple omlette with the cooked eggs or chicken topped with the onion-peppers and all the same remaining stuff.