Cucumber and Apricot Sandwiches
8 ounce package reduced-fat cream cheese (Neufchatel)
tablespoons snipped fresh basil
slices firm-textured whole wheat bread
large apricots or 1 nectarine, pitted and thinly sliced
cup 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
From the Test Kitchen
Prepare sandwiches. Cut each sandwich in half and wrap in plastic wrap. Chill in the refrigerator for up to 2 hours.
Pack wrapped sandwiches with an ice pack in an insulated cooler.
Nutrition Facts(Cucumber and Apricot Sandwiches)
- Per serving:
- 234 kcal cal.,
- 9 g fat
- (5 g sat. fat,
- 21 mg chol.,
- 413 mg sodium,
- 32 g carb.,
- 5 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet