Appetizers : Finger sandwiches & cold canapés Last Updated: Apr 26th, 2009 - 17:15:40 French Bread Finger Sandwiches By Sandra Woodruff  Printer friendly page Yield: 16 appetizers 1 long thin loaf (1 pound) sourdough or multigrain French bread 3/4 cup light garlic-and herb-flavored cream cheese 6 ounces thinly sliced roasted turkey breast, ham, or roast beef 2 ounces thinly sliced reduced-fat provolone or Swiss cheese 1 cup marinated artichoke hearts, drained and chopped 1/2 small red or yellow bell pepper, sliced into thin rings or 1/2 cup roasted red bell pepper strips 2 thin slices red onion, separated into rings 12 leaves fresh spinach or arugula leaves 1. Cut the loaf of bread in half lengthwise, and scoop out the centers of the bread halves, leaving a 1/2-inch thick shell. 2. Spread half of the cream cheese in the hollow of each bread half. Top the bottom half of the bread with the sliced turkey, ham, or roast beef; followed by the cheese; artichoke hearts; bell peppers; onion rings; and spinach or arugula. 3. Place the top half on the loaf, and cut the loaf into 16 slices, each about 1 1/2 inches wide. Secure each piece with a toothpick and serve immediately. Or wrap the loaf in plastic wrap and refrigerate for up to 8 hours before slicing and serving. Nutritional Facts (per appetizer) Calories: 97 Carbohydrates: 10 g Fiber: 0.9 g Fat: 3.3 g Sat. Fat: 1.5 g Cholesterol: 16 mg Protein: 7 g Sodium: 210 mg Calcium: 69 mg GI rating: moderate Diabetic exchanges: 1/2 starch, 1 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page