Roasted Red Pepper Spread for Sandwiches |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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, but a good rye would also be good. You could certainly use the full-fat cheeses. The time for draining the peppers and cucumber is noted in the prep. time. Source:Internet Ingredients:
1/2 cup cucumber, seeded, peeled, finely chopped |
1 (7 ounce) bottle roasted red peppers, drained and finely chopped |
3/4 cup reduced-fat cream cheese, softened |
1/3 cup about 3 oz. block-style fat free cream cheese, softened |
3 tablespoons minced red onions |
1/4 teaspoon salt |
1 garlic clove, minced |
8 slices whole-grain bread (1 1/2-oz.) |
8 romaine lettuce leaves |
Directions:
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.
2. 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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