Cucumber and Apricot Sandwiches
Recipe from Better Homes and Gardens

Cool as a you-know-what, this crunchy, fruit-studded cream-cheese sandwich is refreshing during summer. Try it with a cup of gazpacho.


Cucumber and Apricot Sandwiches

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Servings: 4 sandwiches
Total Time: 15 mins
Related Categories: Cucumbers, Fruit, Healthy Lunches, Healthy Meals, Low Calorie, Low Fat, Low Sodium, School Lunch, Vegetarian Sandwich
 
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Ingredients
  • 1  large
    cucumber
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  • 1/2  of an 8-ounce package
    reduced-fat cream cheese (Neufchatel)
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  • 2  tablespoons
    snipped fresh basil
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  • 8  slices
    firm-textured whole wheat bread
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  • 2  large
    apricots or 1 nectarine, pitted and thinly sliced
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  • 1/2  cup
    arugula leaves or cilantro sprigs
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Directions
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 information
Calories 234, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 21 mg, Sodium 413 mg, Carbohydrate 32 g, Fiber 5 g, Protein 9 g. Daily Values: Vitamin A 16%, Vitamin C 12%, Calcium 8%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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