Cream cheese soaks up all the sweet, tangy flavor of roasted red peppers in an easy-to-prepare sandwich filling. Slipping cucumber between the filling and the lettuce helps keep the greens from wilting if the sandwiches are made ahead. Feel free to pile on more vegetables, like grated carrots, tomatoes, and sliced onion, too!
YIELD: MAKES 6 SANDWICHES
18-oz. container vegan or low-fat cream cheese, softened
1 17-oz. jar roasted red peppers, drained well, finely chopped
3 Tbs. finely minced onion
1 clove garlic, minced (1 tsp.)
2 18-inch whole-grain French baguettes
1 medium cucumber, peeled, seeded, and diced (¾ cup)
12 romaine lettuce leaves
2 cups thinly sliced radicchio
- Combine cream cheese, roasted red peppers, onion, and garlic in bowl.
- Cut each baguette into 36-inch pieces. Halve each piece lengthwise. Tear out some of center from bread to make space for fillings.
- Spread cream cheese mixture on bottom halves of bread. Top with cucumber, lettuce, and radicchio, and cover with top half of bread.
30 MINUTES OR LESS
Protein: 16 g
Total Fat: 6 g
Saturated Fat: <1 g
Carbohydrates: 61 g
Cholesterol: 0 mg
Sodium: 815 mg
Fiber: 3 g
Sugar: 4 g