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Ingredients

• 4 crusty oblong sourdough rolls, each about 3 ounces
• 1 jar (6 oz.) marinated halved artichoke hearts
• 1/2 cup reduced-fat garlic and herb-flavor Rondele or Boursin cheese
• 2 cups (about 2 oz.) arugula or spinach leaves, rinsed and crisped
• 1 cup prepared roasted red peppers, drained and cut into thin strips
• 1/4 pound thinly sliced smoked gouda cheese
• Thinly sliced red onion
• 1 cucumber (1/2 lb.), peeled and thinly sliced

Description

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