Monday, August 3, 2009

Summer on a Plate

Tonight's installment in the "My Favorite Sandwich" challenge is courtesy of Lindsey B., one of my cousins. Before I get down to the sandwich details, let's talk about me and Lindsey and how we're connected. Her grandfather is my uncle (my dad's brother). Her great-grandmother is my grandmother. She and her sisters grew up in Ohio, and we usually saw each other at Christmas. We're only about three months apart in age, so we were always automatic playmates. As years went by, we didn't see as much of each other anymore...really I'm not sure when was the last time I actually saw Lindsey! But through the magic of Facebook, we've reconnected and found that we both have food blogs (Lindsey's is called Yummy Things)! Lindsey sent me her favorite summertime sandwich: an openfaced tomato sandwich smeared with homemade red pepper spread. Sounds good to me!
David and I haven't had BLT's yet this summer, so I decided to add the red pepper spread as a delicious condiment, instead of our regular mayo. It was GREAT! The roasted red pepper spread came together really quickly last night, and I got two nice little jars out of one recipe. There's a nice bite from the red peppers, but you can also really taste the cucumber in the spread.
David commented that the red pepper spread looks a little like pimento cheese, and I agree. But it's so much better. The BLTs with the red pepper spread tasted like summer on a plate. Absolutely delicious. David had three! The spread would be great by itself on a sandwich, but I think it would also be great on crackers. Or on veggies. Or on a bagel!
Ready for the recipe? It originally came from Cooking Light. If you check out the website, you can see the nutrition information, and I was pretty pleasantly surprised. The suggested serving (a sandwich made only with the red pepper spread), is really pretty large. When the spread is used as a condiment (and has plenty of flavor to do so), the calorie and fat count is quite low. This is definitely a recipe we'll use around here often! Thanks, Lindsey!
Roasted Red Pepper Spread

1/2 cup finely chopped seeded cucumber
1 (7 oz.) bottle roasted red peppers, drained and finely chopped
6 oz. Neufchatel cheese (reduced fat cream cheese), softened
3 oz. fat-free cream cheese, softened
3 Tbs. red onion, finely chopped
1/4 tsp. salt
1 clove garlic, minced
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. (Or you can dump it all in the food processor and pulse until combined. The texture won't be as chunky, but it's quick!) Will keep in the refrigerator for up to 1 month.

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