Almond Butter Finger Sandwiches

• 2 slices good-quality white bread, crusts removed
• 1 tablespoon almond butter
• 5-6 cherry tomatoes
• 1 small cucumber
• 1/2 cup sprouts, tightly packed

Preparation

1 Cut each slice of bread into quarters.
2 Divide almond butter among quarters, spreading to the edges.
3  Slice cherry tomatoes thinly; discard ends and divide slices among four quarters.
4 Peel cucumber; then use a vegetable peeler or mandoline to slice it lengthwise into long, wide, very thin strips, discarding slices that are small or filled with too many seeds.
5 Pile these long, thin cucumber “ribbons” on top of tomatoes.
6 Pile on sprouts, top finger sandwiches with remaining bread quarters, and serve.

Source: Almond Board of California