Cucumber and Apricot Sandwiches
Ingredients
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1 large cucumber
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½ of an (8-ounce) package reduced-fat cream cheese (Neufchatel)
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2 tablespoon 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
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½ cup arugula leaves or cilantro sprigs
Directions
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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.
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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 | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 234 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 5g | 25% |
| Cholesterol 21mg | 7% |
| Sodium 413mg | 18% |
| Total Carbohydrate 32g | 12% |
| Protein 9g | 18% |
| Vitamin C 7.1mg | 8% |
| 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.