Super Bowl Food: Flatbread sandwiches

Souped-up sandwiches are a Super Bowl party tradition, but that doesn't limit you to Italian grinders and 6-foot meatball subs.

These roasted pepper and spinach flatbread sandwiches blend plenty of flavorful vegetables with a hearty cheese spread made from a feta and cream cheeses. Just about any 6-inch flatbreads or flour tortillas can be used.

This version is vegetarian, but you could add thinly sliced salami or prosciutto. Smoked sliced turkey breast also would be good.

To give the sandwiches a winning kick, add a layer of pickled pepperoncinis, which have a slight heat to them. Look for jarred pepperoncinis near the other roasted peppers.

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ROASTED PEPPER AND SPINACH FLATBREAD SANDWICHES

Start to finish: 20 minutes

Makes 36 pieces

1 pound feta cheese, crumbled (3 cups)

12 ounces reduced-fat cream cheese, softened

1/4 cup extra-virgin olive oil

1 tablespoon lemon juice

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper, or to taste

Twelve 6-inch round flatbreads or flour tortillas

6 cups baby spinach

Two 12-ounce jars roasted red peppers, drained, patted dry and cut into thin strips

In a medium bowl, use an electric mixer on low to beat together the feta and cream cheese. Add the olive oil, lemon juice, oregano, thyme, black pepper and cayenne pepper. Continue beating until the mixture has a soft, spreadable texture.

Spread some of the cheese mixture over one side of each of the flatbreads. On 6 of the flatbreads, layer the spinach and red peppers, then top with the remaining 6 flatbreads, pressing the sandwiches together. Cut each sandwich into 6 wedges.

Nutrition information per piece (values are rounded to the nearest whole number): 115 calories; 52 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 12 mg cholesterol; 11 g carbohydrate; 5 g protein; 1 g fiber; 371 mg sodium.