Easy Roasted Red Pepper & Cream Cheese Baguettes

Roasted red pepper and cream cheese baguette sandwiches are my no-cook answer to lunch for six — a garlicky jarred-pepper spread on crusty whole-grain baguettes with cool cucumber, romaine, and radicchio. Fifteen minutes, no oven, and nothing left over.

Tired of the same old boring lunch? Say hello to your new favorite sandwich! This recipe features a ridiculously flavorful roasted red pepper and cream cheese spread that’s both sweet and tangy. We slather it onto a crusty French baguette and load it up with crisp, fresh veggies for a sandwich that’s anything but ordinary. It’s simple, satisfying, and perfect for a quick meal or packing for a picnic.

Ingredients

• 1 8-ounce container vegan or low-fat cream cheese, softened
• 1 17-ounce jar roasted red peppers, drained well and finely chopped
• 3 tablespoons (45 ml / 1.5 fl oz) finely minced onion
• 1 clove garlic, minced
• 2 18-inch whole-grain French baguettes
• 1 medium cucumber, peeled, seeded, and diced
• 12 romaine lettuce leaves
• 2 cups (480 ml) thinly sliced radicchio

Instructions

1. In a medium bowl, combine the softened cream cheese, chopped roasted red peppers, minced onion, and garlic. Mix until well combined.
2. Cut each 18-inch baguette into three 6-inch pieces. Slice each piece in half lengthwise. Gently scoop out some of the soft bread from the center of each half to create a hollow for the filling.
3. Generously spread the roasted red pepper cream cheese mixture onto the bottom half of each baguette piece. Layer with diced cucumber, romaine lettuce, and radicchio. Place the top half of the baguette on top to complete the sandwich.

Nutritional Information

• Nutrition Information (per sandwich)
• Calories: 355
• Protein: 16 g
• Total Fat: 6 g
• Saturated Fat
• Carbohydrates: 61 g
• Cholesterol: 0 mg
• Sodium: 815 mg
• Fiber: 3 g
• Sugar: 4 g

Pro Tips

• To prevent soggy sandwiches, place the cucumber slices down first as a barrier between the wet cream cheese spread and the delicate lettuce leaves.
• For an extra flavor boost, add a pinch of smoked paprika or a tablespoon of fresh chopped basil to the cream cheese mixture.
• The cream cheese spread can be made up to 3 days in advance. Storing it in the fridge allows the flavors to meld together beautifully.
• Feel free to customize your sandwich with other veggies like grated carrots, sliced tomatoes, or sprouts.

FAQ

Q: How can I add more protein to this vegetarian sandwich
A: To boost the protein, consider adding a layer of mashed chickpeas, thinly sliced smoked tofu, or a sprinkle of toasted sunflower seeds. Using a protein-enriched whole-grain baguette can also increase the protein per serving.

Q: Is this roasted red pepper sandwich vegan
A: This sandwich is easily made 100% vegan. The recipe specifically offers vegan cream cheese as an option. As long as you select a plant-based cream cheese, the entire sandwich will be vegan-friendly.

Q: Can I make this veggie sandwich ahead of time for lunch
A: Yes, this is excellent for meal prep. For the best results, store the roasted red pepper spread and chopped vegetables in separate airtight containers in the fridge. Assemble the sandwich just before eating to keep the baguette crusty and prevent it from becoming soggy.

Q: How do I make this sandwich gluten-free
A: To make a gluten-free version, simply substitute the whole-grain French baguette with your favorite gluten-free bread, roll, or baguette. All other ingredients in the recipe are naturally gluten-free.

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Stav Kogan

Roasted Red Pepper and Cream Cheese Baguette Sandwich

This recipe features a ridiculously flavorful roasted red pepper and cream cheese spread that's both sweet and tangy. We slather it onto a crusty French baguette and load it up with crisp, fresh veggies for a sandwich that's anything but ordinary. It's simple, satisfying, and per

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 sandwiche

Calories: 355

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 8-ounce container vegan or low-fat cream cheese, softened
• 1 17-ounce jar roasted red peppers, drained well and finely chopped
• 3 tablespoons (45 ml / 1.5 fl oz) finely minced onion
• 1 clove garlic, minced
• 2 18-inch whole-grain French baguettes
• 1 medium cucumber, peeled, seeded, and diced
• 12 romaine lettuce leaves
• 2 cups (480 ml) thinly sliced radicchio
• To prevent soggy sandwiches, place the cucumber slices down first as a barrier between the wet cream cheese spread and the delicate lettuce leaves.
• For an extra flavor boost, add a pinch of smoked paprika or a tablespoon of fresh chopped basil to the cream cheese mixture.
• The cream cheese spread can be made up to 3 days in advance. Storing it in the fridge allows the flavors to meld together beautifully.
• Feel free to customize your sandwich with other veggies like grated carrots, sliced tomatoes, or sprouts.

Method

 

1. In a medium bowl, combine the softened cream cheese, chopped roasted red peppers, minced onion, and garlic.
2. Mix until well combined.
3. Cut each 18-inch baguette into three 6-inch pieces.
4. Slice each piece in half lengthwise. Gently scoop out some of the soft bread from the center of each half to create a hollow for the filling.
5. Generously spread the roasted red pepper cream cheese mixture onto the bottom half of each baguette piece.
6. Layer with diced cucumber, romaine lettuce, and radicchio.
7. Place the top half of the baguette on top to complete the sandwich.

Nutrition

Calories: 355kcalCarbohydrates: 61gProtein: 16gFat: 6g

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