Name: Creamy Leek, Bacon, Tomato & Cucumber Sandwich with Dressed Arugula
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 18 slices bacon; 1 ½ English cucumbers; 3 leeks; 85 g Parmesan cheese; ⅓ cup plain Greek yogurt; 3 tomatoes; 12 slices whole grain bread; black pepper; Dijon mustard; extra virgin olive oil; honey; red wine vinegar; salt

Creamy Leek, Bacon, Tomato & Cucumber Sandwich with Dressed ArugulaCreamy Leek, Bacon, Tomato & Cucumber Sandwich with Dressed Arugula — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

18 slices bacon

1 ½ English cucumbers

3 leeks

85 g Parmesan cheese

⅓ cup plain Greek yogurt

3 tomatoes

12 slices whole grain bread

black pepper

Dijon mustard

extra virgin olive oil

honey

red wine vinegar

salt

Instructions

Preheat a large skillet over medium heat.

While the skillet heats up, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Once the skillet is hot, working in batches if necessary, add bacon and cook, turning occasionally, until crispy, 4-5 minutes. Remove to a paper towel-lined plate. (Reserve skillet with drippings for later use.)

Meanwhile, trim off root end and dark green tops of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into thin pieces.

When the bacon is done, return the skillet (with drippings) to medium-high heat. Add leeks and pepper; cook, stirring occasionally, until tender, 5-6 minutes. Remove from heat and set aside to cool slightly, 2-3 minutes.

While the leeks are cooking, slice tomatoes crosswise into thin rounds. Place on a plate.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the plate with the tomato and set aside.

Finely grate Parmesan. Place in a medium bowl along with yogurt, vinegar, honey, and Dijon, then stir to combine the yogurt dressing.

Once the leeks have cooled, add to the bowl with the yogurt dressing. Stir to combine the leek spread and set aside.

Place oil, vinegar, salt, and pepper in a large bowl. Whisk to combine the dressing.

Add arugula to the bowl with the dressing and toss to coat.

Toast bread if desired.

Place bread on a flat surface. Divide leek spread between half of the slices and spread out in an even layer. Top spread with tomato, cucumber, bacon, and a small handful of the arugula, then close sandwiches with remaining slices of bread. Cut in half. (Reserve remaining arugula for serving.)

To serve, divide sandwiches and reserved arugula between plates. Enjoy!

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