Low-Fat Vegetable Sandwiches

2 ribs celery, ends trimmed
2 carrots, peeled
2 small cucumbers (preferably Kirbys), peeled if desired
1/2 green pepper, seeded
6 green onions, including part of green tops
Salt, plus additional for flavoring
8 ounces Neufachatel cheese or low-fat cream cheese, softened
1 tablespoon chopped parsley
1 teaspoon dillweed
Pepper to taste
1/2 cup (1 stick) butter, softened
1 loaf thin sandwich bread

Cut celery, carrots and cucumbers into chunks. Place in food processor with green pepper and green onions. Process until finely chopped. Place in a colander, sprinkle with salt and let drain for 30 minutes. Briefly rinse away salt and squeeze to remove excess moisture. Combine drained vegetables with softened Neufchatel cheese, parsley, dillweed, black pepper and additional salt to taste if necessary. Cover
mixture and chill until ready to use. (Can be made 24 hours in advance.)Spread bread slices very thinly with butter. Spread half of slices with filling and top with bread. Trim off crusts and cut sandwiches into squares or rectangles.

Makes about 25 small sandwiches