Open-Face Smoked Salmon Sandwich

• - PHILADELPHIA Original Cream Cheese, softened
• 1/2 cup GREY POUPON Bistro Sauce
• 4 tsp. fresh chives, chopped
• 20 slices country whole wheat bread, sliced 3/4-inch thick, lightly toasted
• - seedless cucumber, thinly sliced
• - black pepper-crusted smoked salmon, thinly sliced
• 7 Tbsp. red onions, finely chopped
• 3-1/2 Tbsp. Greek-style plain yogurt
• 1-1/3 cups micro greens

1. Beat cream cheese and bistro sauce in 6-qt.
2. bowl of electric mixer fitted with paddle attachment (use same size bowl for trial reipe) on low speed 1 min or until well blended.
3. Scrape paddle and side of bowl.
4. Add chives.
5. Mix well; cover.
6. Refrigerate until ready to use.
7. For each sandwich: Spread one side of bread slice with 4 tsp.
8. of the cream cheese mixture.
9. Top with 1/2 oz.
10. cucumber slices, 2 oz.
11. salmon and 1 tsp.
12. onions.
13. Place yogurt in squeeze bottle; drizzle about 1/2 tsp.
14. yogurt over onions and salmon.
15. Top with 1 rounded Tbsp.
16. greens in center of sandwich.

cream cheese, fresh chives, country, cucumber, pepper, red onions, yogurt, micro greens

Taken from www.kraftrecipes.com/recipes/open-face-smoked-salmon-sandwich-109954.aspx (may not work)