• Halve ciabattas; toast until golden brown.

• Wash and dry produce.

• Quarter lemon. Roughly chop dill fronds. Trim and thinly slice cucumber into rounds. Halve, core, and thinly slice apple.

• In a medium bowl, toss together arugula, a drizzle of olive oil, juice from two lemon wedges (juice from three wedges for 4 servings), salt, pepper, and as much dill as you like.

• Spread bottom halves of ciabattas with cream cheese and red pepper jam. Top with cucumber slices and as much arugula salad as you like. Close sandwiches.

• Halve sandwiches on a diagonal and divide between plates. Serve apple slices and any remaining arugula salad on the side.