Striped Ribbon Sandwiches

Ingredients

• 0.1 teaspoon pepper black
• 2 ounces cheese blue crumbled
• 0.5 ounce bread whole-wheat very thin
• 0.5 cup nonfat cream cheese 
• 0.8 cup coarsely cucumber shredded peeled seeded
• 0.1 teaspoon ground pepper red
• 0.5 cup onion chopped
• 2.5 cups bell pepper red chopped
• 0.1 teaspoon salt 
• 1 tablespoon tomato paste 
• 0.5 ounce bread white very thin

Equipment

• food processor
• bowl
• frying pan
• paper towels
• plastic wrap

Directions

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add bell pepper and onion; saut 4 minutes or until tender.
3. 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 medium-high heat 3 minutes or until thickened. Spoon mixture into a bowl, and let cool; cover and chill.
4. Place cucumber on several layers of paper towels; cover with additional paper towels, pressing until barely moist.
5. 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.
6. Spread 2 tablespoons bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread.
7. Spread 2 tablespoons cucumber mixture over each slice of wheat bread; top with remaining white bread.
8. Trim crusts from sandwiches.
9. Cut each sandwich into quarters, making rectangles, squares, or triangles.
10. Garnish with parsley sprigs, if desired.
11. Note: If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container.