Cool as a you-know-what, this crunchy, fruit-studded cream-cheese sandwich is refreshing during summer. Try it with a cup of gazpacho.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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

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.

Nutrition Facts

234 calories; 9 g total fat; 5 g saturated fat; 21 mg cholesterol; 413 mg sodium. 32 g carbohydrates; 5 g fiber; 9 g protein; 165 RE vitamin a; 7 mg vitamin c; 81 mg calcium; 2 mg iron;