Baguette with Roasted Red Pepper Spread Recipe | Vegetarian Times Skip to main content

Baguette with Roasted Red Pepper Spread

This colorful spread is a fancy, vegan version of pimiento cheese. Slipping cucumber between the filling and the lettuce helps keep the greens from wilting en route to your destination.



Ingredient Line: 
1 8-oz. container vegan cream cheese, softened
Ingredient Line: 
17-oz. jar roasted red peppers, drained well, finely chopped
Ingredient Line: 
3 Tbs. finely minced onion
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
2 18-inch French baguettes
Ingredient Line: 
¾ cup cucumber, peeled, seeded, and diced
Ingredient Line: 
12 romaine lettuce leaves
Ingredient Line: 
2 cups thinly sliced radicchio


1. Combine roasted red peppers, cream cheese, onion, and garlic in bowl.

2. Cut each baguette into 3 6-inch pieces. Halve each piece lengthwise. Tear out some of center from bread to make space for fillings.

3. Spread cream cheese mixture on bottom halves of bread. Top with cucumber, lettuce, and radicchio, and cover with top half of bread. 

Nutrition Information: 

16 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
61 g
0 mg
815 mg
3 g
4 g
Makes 6 sandwiches

Comments on this Recipe

This recipe was good, however I think one should opt for softer bread. Also the cream cheese spread would be better suited as a dip.

Whar would be a good replacemente for radicchio?

Really good recipe! I was very casual with the proportion of garlic and onions, using more garlic and onion than was called for. I also used regular cream cheese (vegan can be difficult to find), and it was very good.

This is super good and super easy to make. Next time I think I'll use just french bread since I'm not too fond of the hard baguette.

I make this recipe all the time. It is definitely a keeper. I've even had non-vegetarians asking me for the recipe. I don't use vegan cream cheese, but I do, however, get cream cheese from Trader Joe's where there are no hormones, etc. I have found it nice to put the red pepper, garlic, & onion in a food processor, it makes it easier to mix into the cream cheese, as well as better marinating the flavors. Also, I add a little Italian spice, such as oregano, and add more garlic and onion than called for.

I have made this recipe with both vegan cream cheese and regular, and it IS fabulous (always with some cayenne or paprika). One problem: with both, the spread can be quite runny and leak out of the sandwich, leaving the consumer with two partially wet pieces of bread. A bit of guar gum is a partial solution to this problem. It definitely reduces spread leakage.

I absolutely love this sandwich! It's something that I could eat again and again!!! My family loves it too. Definitely something that I'll be making regularly.

I will echo everyone else's comments - quick and tasty! Definitely a keeper!

This is great! Make it as directed 1st time, then try putting radishes and hot pepper of choice. Also put in so yellow carrots! Me likeee!

Had a lot of success w/this recipe which we wrote about in greater detail on our blog.

Spread is very tasty but not on bread.

I'm not a fan of radicchio either. Maybe arugula would work? Similarly bitter flavor, but less crunchy texture.

The chickpea, beet and apple is very good on top of mixed greens instead of on bread.

Just made a version of this for lunch but used feta instead of cream cheese and balsamic-vinaigrette marinated roasted peppers instead of plain. Left out garlic and onion. Subbed arugula for radicchio and added chopped pepperoncini and a sprinkle of toasted pine nuts. Yum!