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.