| 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 |