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Baguette with Roasted Red Pepper Spread

Vegetarian Times Issue: May 1, 2009   p.50

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.

Directions

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. 

Member Rating: 1111

ingredient list

Makes 6 sandwiches

  • 1 8-oz. container vegan cream cheese, softened
  • 17-oz. jar roasted red peppers, drained well, finely chopped
  • 3 Tbs. finely minced onion
  • 1 clove garlic, minced (1 tsp.)
  • 2 18-inch French baguettes
  • 3/4 cup cucumber, peeled, seeded, and diced
  • 12 romaine lettuce leaves
  • 2 cups thinly sliced radicchio

Nutritional Information

Per :

Calories 355
Protein 16g
Total fat 6g
Saturated fat 1g
Carbs 61g
Cholesterol mg
Sodium 815mg
Fiber 3g
Sugars 4g
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Comments

By CC on Sep 14, 2009:
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.

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