4 ounces reduced fat cream cheese 1 small carrot, very finely chopped 1 small zucchini, seeded and very finely chopped 1 small red or yellow bell pepper, seeded and very finely chopped 2 tablespoons snipped fresh chives salt and ground red pepper 12 slices sesame sourdough bread 2 tablespoons dairy sour cream 6 ounces thinly sliced smoked salmon 1 1/2 cup baby spinach leaves 1 large cucumber, thinly bias sliced
For vegetable spread: In a bowl, stir together cream cheese, carrot, zucchini, sweet pepper and chives. Add salt and ground red pepper to taste. Cover and chill for at least 1 hour or up to 24 hours.
Spread 1 slice of the bread with dairy sour cream. Arrange salmon on top of sour cream. Add spinach leaves. Spread another slice of bread with vegetable spread; set on top of sandwich base, spread side up.
Arrange cucumber slices on spread. Top the sandwich with another slice of bread. Repeat with remaining ingredients. Cut sandwiches into quarters.
Nutritional data has not been calculated yet.
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