Cucmber-Apricot Sandwich

By pattie_d

Ingredients

• 1 large  cucumber
• 1/2 of an 8-ounce package  reduced-fat cream cheese (Neufchatel)
• 2 tablespoons  snipped fresh basil
• 8 slices  firm-textured whole wheat bread
• 2 large  apricots or 1 nectarine, pitted and thinly sliced
• 1/2 cup  arugula leaves or cilantro sprigs

Preparation

Step 1

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

To Make-Ahead: 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
Servings Per Recipe 4 sandwiches Calories 234, Total Fat (g) 9, Saturated Fat (g) 5, Cholesterol (mg) 21, Sodium (mg) 413, Carbohydrate (g) 32, Fiber (g) 5, Protein (g) 9, Vitamin A (DV%) 16, Vitamin C (DV%) 12, Calcium (DV%) 8, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet