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Striped Ribbon Sandwiches

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield 32 servings (serving size: 1 sandwich)
These striped ribbon sandwiches are the perfect finger food for a holiday party, wedding shower or any get-together. Make them ahead and cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container.

Ingredients

  • Vegetable cooking spray
  • 2 1/2 cups chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 tablespoon tomato paste
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup seeded and coarsely shredded peeled cucumber
  • 1/2 cup nonfat cream cheese
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 16 (1/2-ounce) slices very thin white bread
  • 8 (1/2-ounce) slices very thin whole-wheat bread
  • Parsley sprigs (optional)

Nutrition Information

  • calories 33
  • caloriesfromfat 22 %
  • fat 0.8 g
  • satfat 0.4 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 1.7 g
  • carbohydrate 4.7 g
  • fiber 0.4 g
  • cholesterol 2 mg
  • iron 0.4 mg
  • sodium 100 mg
  • calcium 27 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and onion; sauté 4 minutes or until tender. Combine bell pepper mixture, tomato paste, 1/8 teaspoon salt, and black pepper in food processor, and process until smooth. Return mixture to skillet, and cook over medium-high heat 3 minutes or until thickened. Spoon mixture into a bowl, and let cool; cover and chill.

  2. Place cucumber on several layers of paper towels; cover with additional paper towels, pressing until barely moist. Combine the cream cheese, blue cheese,1/8 teaspoon salt, and ground red pepper in a small bowl, stirring until smooth. Stir in cucumber; cover and chill.

  3. Spread 2 tablespoons bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread. Spread 2 tablespoons cucumber mixture over each slice of wheat bread; top with remaining white bread.

  4. Trim crusts from sandwiches. Cut each sandwich into quarters, making rectangles, squares, or triangles. Garnish with parsley sprigs, if desired.

  5. Note: If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.