Juice the Lemon (1/2). You will need 1 tablespoon of juice.
In a deep glass place the Canned White Beans (7.5 ounce), Salt and Pepper (to taste), 1 tablespoon lemon juice, Almond Butter (1 tablespoon), and Extra-Virgin Olive Oil (1 tablespoon). Using an immersion blender, process until creamy.
Drain the excess olive oil from the Sardines in Extra-Virgin Olive Oil (2) and remove the internal spine.
Toast the Bread (2 slice).
Drop 1 heaping spoon of the bean puree on each slide of bread.
Spread if evenly then add some fresh Arugula (1 handful).
Top it off with the sardines, some more ground back pepper and a few Pine Nuts (1 teaspoon) and serve it right up!