Arugula and Sun-dried Tomatoes

The combination of arugula and sun-dried tomatoes has become like peanut butter and chocolate to me. Well, okay, not exactly on the same level, but they go really well together.

There is something about the bitterness of the green with the sweet of the tomato that is like a party in your mouth. The combo is huge here in Brazil. You can find it in almost every form – pizza, crepe, sandwiches.

Many sandwich shops make a spread with sun-dried tomatoes and cream cheese. It is one of my favorites so I set out to try and re-create it to could control the amount of cream cheese and enjoy it more often.

I found just a little of the spread with a lot of greens makes it a healthier option. Using whole grain bread would help too, but this time around I stuck with a fresh baguette. I made just a single serving, but you could easily use a whole block of cream cheese and add the desired amount of each ingredient if you are feeding a group or turning it into an appetizer.

Sun-dried Tomato Spread

2-4 tbsp cream cheese, depending on how you want to control kcals and fat
2 tbsp white or yellow onion, chopped
2 large sun-dried tomatoes packed in oil, sliced
Salt and pepper to taste

Toss the ingredients in a mini-food processor or use an immersion blender to combine well. If you like a chunkier texture, feel free to leave everything as is and just stir together.

Arugula and Sun-dried Tomato Sandwich

¼ average size baguette, split
1 cup arugula leaves, washed
Sun-dried Tomato Spread

I think you can figure out the instructions from here. Just put the sandwich together and enjoy a great meal that is easy to make with simple, yet powerful flavors. Not to mention that you’ll have a least one serving of dark, leafy greens for the day.