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

1. 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.
2. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended.
3. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.

Serves 4 (serving size: 1 sandwich).

NUTRITION PER SERVING: CALORIES 356(30% from fat); FAT 11.9g (sat 6.4g,mono 2.9g,poly 0.4g); PROTEIN 14.9g; CHOLESTEROL 36mg; CALCIUM 173mg; SODIUM 875mg; FIBER 4.1g; IRON 2.9mg; CARBOHYDRATE 43.6g