Cucumber and Apricot Sandwiches
1 large cucumber
1/2 of an 8 ounce package reduced fat cream cheese
2 tablespoons snipped fresh basil
8 slices firm textured whole wheat bread
2 large apricots, pitted and thinly sliced
1/2 cup arugula leaves or cilantro sprigs
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. 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.
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