After yesterday's holiday binging, tonight I'm in the mood for a no-cook meal of something light, meatless, and full of flavor. A sandwich layered with sweet stone fruit, fresh basil, smooth cream cheese, and tart cucumber is the ideal meal for when I hardly feel like squeezing into a bikini. The crisp arugula adds a nice crunch, and the whole wheat bread gives it that healthy touch. This sandwich also makes a great picnic dish when kept chilled in a cooler. Pair with a glass of nice white wine and a dollop of yesterday's leftover potato salad.


Cucumber and Apricot Sandwiches
From Better Homes & Garden magazine

1 large cucumber
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel)
2 tablespoons snipped fresh basil
8 slices firm-textured whole wheat bread
2 large apricots or 1 nectarine, pitted and thinly sliced
1/2 cup arugula leaves or cilantro sprigs

  1. Peel cucumber. Cut cucumber in half lengthwise and scoop out seeds. Thinly slice cucumber; set aside.
  2. In a small bowl stir together the cream cheese, basil, and, if desired, 1/8 teaspoon salt.
  3. Spread about 1 tablespoon cheese mixture on one side of each bread slice.
  4. Top four bread slices with cucumber, apricot, and arugula. Top with remaining bread slices, cream cheese side down.
  5. To serve, cut each sandwich in half diagonally.

Serves 4.

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