Open-Face Smoked Salmon Sandwich

Open-Face Smoked Salmon Sandwich
Yield:
20 servings, one sandwich (260 g) each

Ingredients

Ingredients Weights Measures
Philadelphia Brick Cream Cheese, softened 1 lb. [625 g] -
Kraft Sauce Works Dijon Bistro Sauce 4 oz. [125 g] 1/2 cup [125 mL]
fresh chives, chopped - 4 tsp. [20 mL]
country whole wheat bread, cut into 3/4-inch-thick slices 4 lb. [2 kg] 20 slices
seedless cucumbers, thinly sliced 10 oz. [300 g] -
black pepper-crusted smoked salmon, thinly sliced 2 lb. [1.2 kg] -
red onions, finely chopped 1-3/4 oz. [53 g] 7 Tbsp. [105 mL]
Greek-style plain yogurt 1-1/2 oz. [45 g] 3-1/2 Tbsp. [52 mL]
micro greens 1-1/2 oz. [45 g] 1-1/3 cups [325 mL]
Philadelphia Brick Cream Cheese, softened 5-1/2 oz. [165 g] -
Kraft Sauce Works Dijon Bistro Sauce 1 oz. [30 g] 2 Tbsp. [30 mL]
fresh chives, chopped - 1 tsp. [5 mL]
country whole wheat bread, cut into 3/4-inch-thick slices 1 lb. [450 g] 5 slices
seedless cucumbers, thinly sliced 2-1/2 oz. [75 g] -
black pepper-crusted smoked salmon, thinly sliced 10 oz. [300 g] -
red onions, finely chopped - 5 tsp. [25 mL]
Greek-style plain yogurt - 2-1/2 tsp. [12 mL]
micro greens - 1/3 cup [75 mL]

Directions

Place cream cheese and bistro sauce in 6-qt. bowl of electric mixer fitted with paddle attachment. Beat on low speed 1 min. or until well blended. Scrape paddle and side of bowl. Add chives; mix well. Cover and refrigerate until ready to use.

For each serving: Spread 1 bread slice with 4 tsp. (20 mL) of the cream cheese mixture. Top with 1/2 oz. (15 g) cucumbers, 2 oz. (60 g) salmon and 1 tsp. (5 mL) onions.

Place yogurt in squeeze bottle; drizzle about 1/2 tsp. (2 mL) yogurt over sandwich. Top with 1 rounded Tbsp. (15 mL) greens.

Kraft Kitchens Tips

Make Ahead
Assemble sandwiches as directed, but do not top with the yogurt and greens. Cover and refrigerate up to 3 hours. Top with the yogurt and greens as directed just before serving.

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