Open-Face Smoked Salmon Sandwich

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


Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened - -
GREY POUPON Bistro Sauce - -
fresh chives, chopped - -
country whole wheat bread, sliced 3/4-inch thick, lightly toasted - -
seedless cucumber, thinly sliced - -
black pepper-crusted smoked salmon, thinly sliced - -
red onions, finely chopped - -
Greek-style plain yogurt - -
micro greens - -


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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