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.

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

Calories:

356 (30% from fat)

Fat:

11.9g (sat 6.4g,mono 2.9g,poly 0.4g)

Protein:

14.9g

Carbohydrate:

43.6g

Fiber:

4.1g

Cholesterol:

36mg

Iron:

2.9mg

Sodium:

875mg

Calcium:

173mg