Roasted Red Pepper Spread Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 30%
  • Fat: 11.9g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 14.9g
  • Carbohydrate: 43.6g
  • Fiber: 4.1g
  • Cholesterol: 36mg
  • Iron: 2.9mg
  • Sodium: 875mg
  • Calcium: 173mg

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

  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.
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