Striped Ribbon Sandwiches

Recipe Ingredients

		Vegetable cooking spray
2 1/2 cups	365g / 12oz	Chopped red bell pepper
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Tomato paste
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Black pepper
3/4 cup	177ml	Peeled cucumber
		Seeded and coarsely shredded
1/2 cup	118ml	Nonfat cream cheese
1/2 cup	73g / 2.6oz	Crumbled blue cheese - (2 ounces)
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Ground red pepper
16		Very thin white bread - (1/2-ounce)
8		Very thin whole-wheat bread - (1/2-ounce)
		Parsley sprigs - (optional)

Recipe Instructions

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and onion; saute 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; cover and chill.

Spread 2 tablespoons bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread. Spread 2 tablespoons cucumber mixture over each slice of wheat bread; top with remaining white bread. Yield: 32 servings (serving size: 1 sandwich).

Serving Ideas : Garnish with parsley sprigs, if desired.

NOTES : If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container. To serve, trim crusts from sandwiches. Cut each sandwich into quarters, making rectangles, squares, or triangles.

Source:
Cooking Light, April 1995, page 77

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