- Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula.
- Add the cheeses, onion, salt, and garlic; stir with a fork until well blended.
- Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.
Roasted Red Pepper Spread Sandwiches From Cooking Light magazine 1/2 cup finely chopped seeded cucumber 1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened 1/3 cup (about 3 ounces) block-style fat-free cream cheese, softened 3 tablespoons minced red onion 1/4 teaspoon salt 1 garlic clove, minced 8 (1 1/2-ounce) slices whole-grain bread 8 romaine lettuce leaves
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