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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


  1. 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.
  2. 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.
Tags: Smoked Salmon and Cream Cheese Brea | Raiting: 4.0/1
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