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Open-Face Smoked Salmon Sandwich

Open-Face Smoked Salmon Sandwich
 
Yield:
20 servings, one sandwich each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 1 lb. + 6 oz. -
GREY POUPON Bistro Sauce 4 oz. 1/2 cup
fresh chives, chopped - 4 tsp.
country whole wheat bread, sliced 3/4-inch thick, lightly toasted - 20 slices
seedless cucumber, thinly sliced 10 oz. -
black pepper-crusted smoked salmon, thinly sliced 2 lb. + 8 oz. -
red onions, finely chopped 1-3/4 oz. 7 Tbsp.
Greek-style plain yogurt 1-1/2 oz. 3-1/2 Tbsp.
micro greens 1-1/2 oz. 1-1/3 cups

Directions

BEAT cream cheese and bistro sauce in 6-qt. bowl of electric mixer fitted with paddle attachment (use same size bowl for trial reipe) on low speed 1 min or until well blended. Scrape paddle and side of bowl. Add chives. Mix well; cover. Refrigerate until ready to use.

FOR each sandwich: Spread one side of bread slice with 4 tsp. of the cream cheese mixture. Top with 1/2 oz. cucumber slices, 2 oz. salmon and 1 tsp. onions.

PLACE yogurt in squeeze bottle; drizzle about 1/2 tsp. yogurt over onions and salmon. Top with 1 rounded Tbsp. greens in center of sandwich.

Kraft Kitchens Tips

Make Ahead
Sandwiches can be assembled up to 3 hours ahead; cover and refrigerate. Top with yogurt and greens just before serving.
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