Ingredients
1 small clove garlic, chopped
2 tablespoons capers, drained
1 jalapeño, seeded and chopped
1 cup packed fresh herbs, such as parsley, cilantro, and mint
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1/2 teaspoon sugar
6 tablespoons vegetable oil
Kosher salt (we use Diamond Crystal)
2 seeded demi-baguettes (each 10 to 12 inches), split horizontally
2 small Persian cucumbers, cut into 1/2-inch-thick slices
Spiced Roasted Carrots and Onion
1 cup baby-arugula leaves
Preparation
Pulse garlic, capers, jalapeño, herbs, lime juice, vinegar, sugar, oil, and 1 teaspoon salt in a blender or mini food processor until well combined. (You should have about cup.)
Lightly toast baguettes. Spoon salsa verde generously over cut sides of bread, then pile bottoms with cucumber slices, roasted carrots and onion, and arugula. Top with top halves of bread, cut in half, and serve.
