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[sandwich] Smoked Salmon and Cream Cheese Breakwiches
8 slices thin-sliced whole-grain bread
2 ounces reduced-fat cream cheese (1⁄4 cup)
6 ounces thinly sliced smoked salmon
2 tablespoons chopped chives
Freshly ground black pepper
4 teaspoons trans fat-free margarine
Lay bread on a work surface; spread each slice with 1 tablespoon
of the cream cheese. Divide smoked salmon among 4 of the slices.
Sprinkle salmon evenly with chives and pepper. Top with remaining bread
slices to make 4 sandwiches.
In a large nonstick skillet, heat 2 teaspoons of the margarine
over medium heat. Add 2 sandwiches, weight down with a heavy pan, and
cook until golden brown, about 2 minutes per side. Repeat with remaining
margarine and sandwiches. Cut sandwiches in half and serve warm.