Open-Face Smoked Salmon Sandwich

• - Philadelphia Brick Cream Cheese, softened
• 1/2 cup Kraft Sauce Works Dijon Bistro Sauce
• 4 tsp. fresh chives, chopped
• 20 slices country whole wheat bread, cut into 3/4-inch-thick slices
• - seedless cucumbers, 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. Place cream cheese and bistro sauce in 6-qt.
2. bowl of electric mixer fitted with paddle attachment.
3. Beat on low speed 1 min.
4. or until well blended.
5. Scrape paddle and side of bowl.
6. Add chives; mix well.
7. Cover and refrigerate until ready to use.
8. For each serving: Spread 1 bread slice with 4 tsp.
9. (20 mL) of the cream cheese mixture.
10. Top with 1/2 oz.
11. (15 g) cucumbers, 2 oz.
12. (60 g) salmon and 1 tsp.
13. (5 mL) onions.
14. Place yogurt in squeeze bottle; drizzle about 1/2 tsp.
15. (2 mL) yogurt over sandwich.
16. Top with 1 rounded Tbsp.
17. (15 mL) greens.

cream cheese, kraft sauce works, fresh chives, country, cucumbers, pepper, red onions, yogurt, micro greens

Taken from www.kraftrecipes.com/recipes/open-face-smoked-salmon-sandwich-109955.aspx (may not work)