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Cucumber and Apricot Sandwiches
- Makes: 4 servings
- Start to Finish
Cool as a you-know-what, this crunchy, fruit-studded cream-cheese sandwich is refreshing during summer. Try it with a cup of gazpacho.
reduced-fat cream cheese (Neufchatel)
snipped fresh basil
firm-textured whole wheat bread
apricots or 1 nectarine, pitted and thinly sliced
arugula leaves or cilantro sprigs
Peel cucumber. Cut cucumber in half lengthwise and scoop out seeds. Thinly slice cucumber; set aside. In a small bowl stir together the cream cheese, basil, and, if desired, 1/8 teaspoon salt.
Spread about 1 tablespoon cheese mixture on one side of each bread slice. Top four bread slices with cucumber, apricot, and arugula. Top with remaining bread slices, cream cheese side down. To serve, cut each sandwich in half diagonally. Makes 4 sandwiches
Make Ahead Tip
- To Make Ahead: Prepare sandwiches. Cut each sandwich in half and wrap in plastic wrap. Chill in the refrigerator for up to 2 hours.
- To Tote: Pack wrapped sandwiches with an ice pack in an insulated cooler.
(Cucumber and Apricot Sandwiches)
Servings Per Recipe 4, chol. (mg) 21, fiber (g) 5, Fat, total (g) 9, carb. (g) 32, vit. A (RE) 165, pro. (g) 9, cal. (kcal) 234, vit. C (mg) 7, calcium (mg) 81, iron (mg) 2, sodium (mg) 413, sat. fat (g) 5