Smoked Salmon & Cream Cheese "Breakwiches"

Ingredients:

• 8 slices thin-sliced whole-grain bread
• 2 oz. reduced-fat cream cheese (1/4 cup)
• 6 oz. thinly sliced smoked salmon
• 2 tbsp. chopped chives
• freshly ground black pepper
• 4 tsp. trans-fat-free margarine

Makes 4 Servings

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 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.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. These treats are originally meant for the morning but you can enjoy these anytime of the day especially when it's too hot to cook. These sandwiches are nice and creamy and full of flavor when using the right kind of cream cheese. You don't need to add to the sandwiches because the smoked salmon is salty enough. I highly recommend using Philadelphia Garden Vegetable Cream Cheese in this recipe for a more flavorful breakwich.