Cucumber, Roasted Red Pepper and Brie Sub with Pineapple Cream Cheese

• 1/2 cups Cream Cheese, Softened
• 2 Tablespoons Pineapple Preserves
• 1 whole 5-grain Baguette, Sliced Lengthwise
• 1 whole Cucumber, Washed And Sliced
• 12 ounces, weight Jar Roasted Red Peppers
• 1/2 wheels Brie Cheese

1. Combine the cream cheese and pineapple preserves; set aside.
2. Slice the baguette in half lengthwise.
3. Spread the cream cheese mixture on both halves of the baguette.
4. Next, layer on the cucumber, peppers then brie.
5. Top with the remaining baguette half and put under the broiler, or you could use a panini maker or grill.
6. Cook just long enough for the bread to get toasty and the cheese to melt some.

cream cheese, pineapple, cucumber, red peppers, wheels

Taken from tastykitchen.com/recipes/main-courses/cucumber-roasted-red-pepper-and-brie-sub-with-pineapple-cream-cheese/ (may not work)