Pineapple Cream Cheese Sandwiches
3 medium carrots
1/3 cup dried cranberries, raisins or mixed dried fruit bits
1/4 cup shelled sunflower seeds
6 6 or 7 inch Italian bread shells (Boboli) or Italian flat breads (focaccia)
2 8 ounce tubs cream cheese with pineapple
Peel carrots. With a vegetable peeler, carefully cut carrots into long, thin ribbons. Place ribbons in cold water to crisp. Set aside.
In a small bowl combine dried cranberries, raisins or dried fruit bits with sunflower seeds. Slice bread shells or flat breads in half horizontally.
For each sandwich, spread cream cheese with pineapple on both cut sides of bread. Sprinkle fruit seed mixture onto cream cheese.
Drain carrots; pat dry. Add carrots to sandwich.
Top with remaining half of bread. Slice sandwiches in half; wrap in plastic wrap.
Chill in the refrigerator for 2 to 24 hours.
Makes 12 servings.
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