https://tryon.iga.com/Recipes/Detail/4540/
Yield: Serves 4
| 12 | slices | sesame sourdough bread | |
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| 2 | tablespoons | sour cream, divided | |
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| 6-8 | thinly sliced pieces of smoked salmon (lox-style) | ||
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| 1 1/2 | cups | spinach leaves | |
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| 1 | medium cucumber, very thinly sliced | ||
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| Veggie confetti spread: | |||
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| 3 | ounces | cream cheese, softened | |
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| 1 | small zucchini, seeded, finely chopped | ||
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| 1 | small carrot, very finely chopped | ||
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| 1 | small sweet red pepper, finely chopped | ||
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| 2 | tablespoons | snipped fresh chives | |
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Prepare veggie spread by combining cream cheese, zucchini, carrot, red pepper and chives; cover and chill.
Spread four slices of bread with half of the sour cream. Arrange salmon on sour cream. Add spinach.
Spread four more slices of bread with veggie spread. Set on top of spinach layer, spread-side up. Arrange cucumber on top.
Spread four more bread slices with remaining sour cream. Stack on cucumber. Secure sandwich with toothpicks; cut into quarters.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/4540/
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