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Ingredients

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Directions

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  • Shred 2 ounces Parmesan. Shave remainder with vegetable peeler.

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  • In food processor, combine shredded Parmesan, cream cheese, sun-dried tomatoes and 2 teaspoons oil from tomato jar. Puree until tomatoes are mostly chopped and good spreading consistency, 1 minute.

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  • Transfer 1/2 cup to small bowl. Whisk in yogurt, milk, vinegar, sugar, salt and pepper for dressing.

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  • Cut bread into 12 slices, 1/2 inch thick. Spread with remaining tomato spread, tablespoon per slice. Make 6 sandwiches with turkey, pepper strips, arugula and shaved Parmesan.

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  • In bowl, mix cucumber, tomatoes and reserved sun-dried tomato-yogurt dressing. Serve with sandwiches. Makes 6 servings.

Nutrition Facts

581 calories; total fat 26g; saturated fat 14g; cholesterol 81mg; sodium 1680mg; carbohydrates 56g; fiber 5g; protein 31g.

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