Baguette with Pastrami, Arugula and Tomatoes
Halve the baguette lengthwise, and spread with a thin layer of the herb cream cheese. Rinse the arugula, pat dry, and remove the hard stems.
Top the lower half of the baguette with the pastrami, then place the arugula over it. Top with tomato slices, season with salt and pepper, and place the top half of the baguette on top. Transport in a lunchbox lined with napkins.