This open sandwich features a gentle, yet sophisticated play of flavors for your tastebuds. The bitterness of the arugula contrasted with the rich taste of the broad beans is a delicious pairing. Pair with a cold white wine, or enjoy as a light summer breakfast.
![](https://balmuda.co.th/wp-content/uploads/2023/09/Arugula_and_Broad_Beans_Open_Sandwich_ingredients_desktop-800x800.webp)
Ingredients
Serves 2
- 2 pieces of baguette – about 0.8 inches thick (sourdough and grain-based bread work best)
- 0.7 oz arugula
- 10 broad (fava) beans (raw or frozen)
- 2 teaspoon extra virgin olive oil
- Parmesan cheese (block or grated)
- Salt
- Black pepper
![](https://balmuda.co.th/wp-content/uploads/2023/10/toast_mode_25_min.png)
Directions
Ready in 10 minutes
- Boil the broad beans and take beans out of pods.
- Dress the arugula and broad beans with olive oil, salt, and black pepper.
- Toast the baguette in Toast Mode for 2.5 minutes.
- Put #2 on the baguette and sprinkle grated parmesan cheese on top. Feel free to melt cheese (before adding arugula mix) to take this recipe to the next level!