Roasted Red Pepper Spread Sandwiches

Roasted Red Pepper Spread Sandwiches Recipe
Becky Luigart-Stayner; Cindy Barr
If you like pimiento cheese, you'll enjoy this recipe. Keep the sandwiches well chilled so the cream cheese spread will remain firm. Sturdy, whole-grain bread works best.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 356
Caloriesfromfat 30 %
Fat 11.9 g
Satfat 6.4 g
Monofat 2.9 g
Polyfat 0.4 g
Protein 14.9 g
Carbohydrate 43.6 g
Fiber 4.1 g
Cholesterol 36 mg
Iron 2.9 mg
Sodium 875 mg
Calcium 173 mg

Ingredients

1/2 cup finely chopped seeded cucumber
1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1/3 cup (about 3 ounces) block-style fat-free cream cheese, softened
3 tablespoons minced red onion
1/4 teaspoon salt
1 garlic clove, minced
8 (1 1/2-ounce) slices whole-grain bread
8 romaine lettuce leaves

Preparation

Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.