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.


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



Ready in 10 minutes

  1. Boil the broad beans and take beans out of pods.
  2. Dress the arugula and broad beans with olive oil, salt, and black pepper.
  3. Toast the baguette in Toast Mode for 2.5 minutes.
  4. 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!