Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1 tbsp fresh lemon juice
  • 1 tsp dried mixed Italian herbs
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup English cucumber, finely diced and seeded
  • 1/2 cup bell peppers (red and yellow), finely diced
  • 1/4 cup carrots, finely grated
  • 2 tbsp red onion, minced
  • 1 tbsp fresh parsley, chopped
  • 4 slices whole grain or sourdough bread
  • 1 tbsp unsalted butter, softened

Instructions:

  1. Dice the cucumbers and bell peppers into uniform, tiny cubes and firmly pat them dry with a paper towel to prevent a runny filling. Mince the onion and grate the carrots finely.
  2. In a medium bowl, beat the softened cream cheese with lemon juice, dried herbs, salt, and pepper until smooth. Fold in the diced vegetables and fresh parsley using a spatula until evenly suspended.
  3. Spread a generous layer of the filling onto two slices of bread, reaching all the way to the edges, then top with the remaining slices.
  4. Butter the exterior of the sandwiches and grill in a skillet over medium-low heat for 2-3 minutes per side until the bread is mahogany-colored and the center is warmed through.