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Vegetable Smoked Salmon Club Sandwich
1/2 8 ounce package cream cheese
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 tablespoons snipped fresh chives
1 heaping tablespoon freshly shredded basil leaves
salt and ground red pepper
12 slices a good hearty white bread such as a sourdough, seeded
2 tablespoons Greek yogurt, or sour cream
9 ounces thinly sliced smoked salmon
1 1/2 cups baby spinach leaves
1 large cucumber, thinly bias sliced
For vegetable spread: In a bowl, stir together cream cheese, carrot, zucchini, sweet pepper, basil and chives. Add salt and ground red pepper to taste. Cover and chill for at least 1 hour or up to 24 hours.
Spread 4 slices of the bread with greek yogurt or sour cream. Arrange salmon on top of sour cream. Add spinach leaves.
Spread 4 more slices of the bread with vegetable spread and set on top of sandwich bases, spread side up. Arrange cucumber slices on spread.
Top each sandwich with another slice of bread. Cut sandwiches into quarters.
Yields 8 side dish servings.
This is very good substituting marinated, grilled chicken breast in place of the smoked salmon, or grilled shrimp in place of the salmon.
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Vegetable Smoked Salmon Club Sandwich
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Category: Recipes
Prep Time: Cook Time: Total Time:
Vegetable Smoked Salmon Club Sandwich
1/2 8 ounce package cream cheese
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 tablespoons snipped fresh chives
1 heaping tablespoon freshly shredded basil leaves
salt and ground red pepper
12 slices a good hearty white bread such as a sourdough, seeded
2 tablespoons Greek yogurt, or sour cream
9 ounces thinly sliced smoked salmon
1 1/2 cups baby spinach leaves
1 large cucumber, thinly bias sliced
For vegetable spread: In a bowl, stir together cream cheese, carrot, zucchini, sweet pepper, basil and chives. Add salt and ground red pepper to taste. Cover and chill for at least 1 hour or up to 24 hours.
Spread 4 slices of the bread with greek yogurt or sour cream. Arrange salmon on top of sour cream. Add spinach leaves.
Spread 4 more slices of the bread with vegetable spread and set on top of sandwich bases, spread side up. Arrange cucumber slices on spread.
Top each sandwich with another slice of bread. Cut sandwiches into quarters.
Yields 8 side dish servings.
This is very good substituting marinated, grilled chicken breast in place of the smoked salmon, or grilled shrimp in place of the salmon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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