Striped Ribbon Sandwiches
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Serves/Makes: 32
Ready in: 30-60 minutes
- non-stick cooking spray
- 2 1/2 cups chopped red bell pepper
- 1/2 cup chopped onion
- 1 tablespoon tomato paste
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup peeled cucumber, seeded and coarsely shredded
- 1/2 cup nonfat cream cheese
- 1/2 cup crumbled blue cheese
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 16 slices very thin white bread, crusts removed
- 8 slices very thin whole wheat bread, crusts removed
- parsley sprigs, (optional)
Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Add bell pepper and onion, then saute for 4 minutes or until tender. Combine bell pepper mixture, tomato paste, 1/8 teaspoon salt and black pepper in food processor, and process until smooth. Return mixture to skillet and cook over medium-high heat 3 minutes or until thickened. Spoon mixture into a bowl and let cool. Cover and chill. Place cucumber on several layers of paper towels. Cover with additional paper towels, pressing until barely moist. Combine the cream cheese, blue cheese, 1/8 teaspoon salt, and ground red pepper in a small bowl, stirring until smooth. Stir in cucumber, then cover and chill. Spread 2 tablespoons bell pepper mixture over half of the slices of white bread. Top each with a slice of wheat bread. Spread 2 tablespoons cucumber mixture over each slice of wheat bread and top with remaining white bread. Cut each sandwich into quarters.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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