Cucumber and Apricot Sandwiches

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

Cucumber and Apricot Sandwiches
Photo: Colleen Duffley
Total Time:
15 mins
Yield:
4 sandwiches

Ingredients

  • 1 large cucumber

  • ½ 8 ounce package reduced-fat cream cheese (Neufchatel)

  • 2 tablespoon snipped fresh basil

  • 8 slices firm-textured whole wheat bread

  • 2 large apricots or 1 nectarine, pitted and thinly sliced

  • ½ 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

Tips

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 (per serving)

234 Calories
9g Fat
32g Carbs
9g Protein
Nutrition Facts
Calories 234
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Sodium 413mg 18%
Total Carbohydrate 32g 12%
Protein 9g
Vitamin C 7.1mg 36%
Calcium 80.8mg 6%
Iron 2.3mg 13%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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