Recipe - Striped Ribbon Sandwiches

Vegetable cooking spray
2 One half cup Chopped red bell pepper
One half cup Chopped onion
1 tablespoon Tomato paste
1/8 teaspoon Salt
1/8 teaspoon Black pepper
Three fourths cup Peeled cucumber, seeded and
coarsely shredded
One half cup Nonfat cream cheese
One half cup Crumbled blue cheese, (2
ounces)
1/8 teaspoon Salt
1/8 teaspoon Ground red pepper
16 sl Very thin white bread,
(1/2ounce)
8 sl Very thin wholewheat bread,
(1/2ounce)
Parsley sprigs, (optional)

Coat a large nonstick skillet with cooking spray; place over mediumhigh
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 mediumhigh 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).

Per serving: 75 Calories; 2g Fat (18% calories from fat); 3g Protein; 12g
Carbohydrate; 2mg Cholesterol; 192mg Sodium

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.

Recipe by: Cooking Light, April 1995, page 77

Posted to MCRecipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.