Vegetable cooking spray
2 1/2 C. chopped red bell pepper
1/2 C. chopped onion
1 T. tomato paste
1/8 tsp. salt
1/8 tsp. black pepper
3/4 C. seeded and coarsely shredded peeled cucumber
1/2 C. nonfat cream cheese
1/2 C. (2 oz.) crumbled blue cheese
1/8 tsp. salt
1/8 tsp. ground red pepper
16 (1/2-oz.) slices very thin white bread
8 (1/2-oz.) slices very thin whole-wheat bread
Parsley sprigs (optional)

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 tsp. 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 tsp. salt, and ground red pepper in a small bowl, stirring until smooth. Stir in cucumber; cover and chill. Spread 2 T. bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread. Spread 2 T. cucumber mixture over each slice of wheat bread; top with remaining white bread. Trim crusts from sandwiches. Cut each sandwich into quarters, making rectangles, squares, or triangles. Garnish with parsley sprigs, if desired. Note: If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container.

Yield: 32 servings
Serving size: 1 sandwich

Calories: 33
Fat: 0.8g
Fiber: 0.4g