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Roasted Red Pepper Spread Sandwiches

Cooking Light Magazine
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

finely chopped seeded cucumber

1

bottle roasted red bell peppers, drained and finely chopped

3/4 cup

⅓-less-fat cream cheese, softened

1/3 cup

(about 3 ounces) block-style fat-free cream cheese, softened

3 tbsp

minced red onion

1/4 tsp

salt

1

garlic clove, minced

8

slices whole-grain bread

8

romaine lettuce leaves