Becky Luigart-Stayner; Cindy Barr
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.

How to Make It

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.

Ratings & Reviews

Gingersnap12's Review

July 07, 2010
Really really good. I can't wait to show this off at a shower. **Its really important to dry to the veggies or else it gets runny. I also used one 8oz tub of weight watchers cream cheese. That cream cheese the da bomb and doesn't taste low fat.

JessicaStacey's Review

November 03, 2010
I was really disappointed with this recipe - it had a very strange flavor and an unappealing texture. I think part of this was due to the low-fat cream cheese - I'm not a huge fan of the flavor/texture of low-fat cream cheese. It also wasn't super flavorful or zesty - it just lacked a certain special something. It wasn't inedible; my husband ended up using the spread on bagels for breakfast, but I wouldn't make this again.

osequin's Review

January 08, 2012
This sandwich was very delicious. I love the crunch of vegetable and it feels like my body is thanking me for eating this sandwich. :) It seemed like a lot cream cheese spread per sandwich so you could probably get five sandwiches out of it. I served it on whole grain sandwich thins with sliced tomato. Next time I will add more cucumber and peppers into the cream cheese.

Teagal's Review

April 20, 2010
I made this for lunch for my sister, daughter and 3 nieces. Served as suggested, but we liked it better as an open faced sandwich. The girls were also using it as a dip for their veggies. The next day, I used as a spread on a piece of multigrain toast and thought it was delicious. Better than any veggie cream cheese spread I've bought or had at my local bagel restaurant. I will make it again, but use as a dip or spread for toast, bagels etc.

UNClindsey's Review

June 14, 2009
This is one of my all time favorite summer recipes. It's great on a hearty wheat bread with a juicy tomato slice. I've had good luck making a big batch and keeping it over the week for quick lunches and easy dinners. I also love being able to use the food processor to combine everything. I start with the cream cheeses, garlic and onion, and then add the cucumber and peppers, so they don't get too mushed up.

shakespeare6710's Review

May 20, 2010
This seemed more appropriate to spread on a bagle rather than substance for a sandwich.

malorey279's Review

April 22, 2009
Awesome. Delicious. Easy. Yum-o. This was a very fast, very easy spread to make and I made it as written. I may make it again to serve as spread for crackers but pulse it through the food processor to get a smoother consistency. This was perfect for a light lunch. Go make this.