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Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

Roasted Red Pepper Spread Sandwiches

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.

Cooking Light JUNE 2004

  • Yield: 4 servings (serving size: 1 sandwich)

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.

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
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