Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1/2 of an 8 oz. pkg. reduced-fat cream cheese, softened
• 1 small carrot, very finely chopped
• 1 small zucchini, seeded and very finely chopped
• 1 small red or yellow sweet pepper, seeded and very finely chopped
• 2 Tbsp. snipped fresh chives
• Salt
• Ground cayenne pepper
• 12 sliced sesame sourdough bread
• 2 Tbsp. light dairy sour cream
• 6 oz. thinly sliced smoked salmon
• 1 1/2 cups baby spinach leaves
• 1 large cucumber, thinly bias-sliced

Directions

1. For vegetable spread, stir together cream cheese, carrot, zucchini, sweet pepper, and chives in a medium bowl. Add salt and cayenne pepper to taste. Cover and chill for 1 to 24 hours, if desired.
2. Spread 4 slices of the bread with dairy sour cream. Arrange salmon on top of sour cream. Add spinach leaves. Spread 4 more slices of the bread with vegetable spread; set on top of sandwich bases, spread sides up. Arrange cucumber slices on spread. Topo each sandwich with another slice of bread. Cut sandwiches into quarters.

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