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Cucumber and Apricot Sandwiches
Ingredients
-
1
large cucumber
-
1/2
8 ounce package reduced-fat cream cheese (Neufchatel)
-
2
tablespoons snipped fresh basil
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8
slices firm-textured whole wheat bread
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2
large apricots or 1 nectarine, pitted and thinly sliced
-
1/2
cup arugula leaves or cilantro sprigs
Directions
1. 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.
2. 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
From the Test Kitchen
- Make Ahead Tip Prepare sandwiches. Cut each sandwich in half and wrap in plastic wrap. Chill in the refrigerator for up to 2 hours.
- Tip To Tote:Pack wrapped sandwiches with an ice pack in an insulated cooler.
Nutrition Facts
(Cucumber and Apricot Sandwiches)
- Calories 234,
- Protein (gm) 9,
- Carbohydrate (gm) 32,
- Fat, total (gm) 9,
- Cholesterol (mg) 21,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 5,
- Vitamin A (RE) 165,
- Vitamin C (mg) 7,
- Sodium (mg) 413,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
The picture looks like there are alfalfa sprouts and thinly sliced radished on the sandwich but it isn't in the recipe :\
8/4/2010 01:44:47 PM Report Abuse