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Roasted Red Pepper Spread Sandwiches

Becky Luigart-Stayner; Cindy Barr
Yield 4 servings (serving size: 1 sandwich)
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.

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

Nutrition 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

How to Make It

  1. 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.