Goat Cheese–Watercress Sandwiches
March, 2005

(Serves 4)

4 ounces goat cheese

1 cup sliced roasted red peppers

8 small, thin slices pumpernickel bread

16 watercress sprigs (about 1/4 ounce total)

4 teaspoons butter

Cooking spray

1. Divide cheese and red peppers equally among 4 bread slices. Top with watercress and cover with remaining bread slices. Spread outside of each bread slice lightly with butter.
2. Coat a large nonstick skillet with cooking spray and heat to medium-high. Add sandwiches to skillet. Grill each side for about 3 minutes, or until toasted. Serve warm.

PER SERVING: 307 cal, 42% fat cal, 15g fat, 9g sat fat, 32mg chol, 12g protein, 34g carb, 4g fiber, 663mg sodium