adamnsvetcooking's Notes:
4 Slices of rosemary sourdough bread Ask a question about this ingredient
2 tablespoons whipped cream cheese Ask a question about this ingredient
1 medium heirloom tomato, sliced about 1/4 or 1/8 inch thick Ask a question about this ingredient
4 ounces smoked salmon (slammin' salmon) Ask a question about this ingredient
Sea salt and pepper to taste Ask a question about this ingredient
Toast the rosemary sourdough bread slices. Spread the whipped cream cheese on two on the toasted slices. Top the slices with about 2 ounces of smoked salmon, and the tomato slices. Sprinkle with salt and freshly cracked pepper. Top with the other slice of bread. Enjoy!!
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
