- 1 teaspoon grainy mustard
- 2 slices rye bread
- 2 ounces thinly sliced salami (about 6 slices)
- 1/2 small bunch arugula trimmed and washed
- 1 tablespoon cream cheese
- Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half.