Author Notes
This was my "brain food" breakfast sandwich while I was studying for the schools qualifying exam. This sandwich can be eaten for breakfast, lunch and dinner. —adamnsvetcooking
Ingredients
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4
Slices of rosemary sourdough bread
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2 tablespoons
whipped cream cheese
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1
medium heirloom tomato, sliced about 1/4 or 1/8 inch thick
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4 ounces
smoked salmon (slammin' salmon)
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Sea salt and pepper to taste
Directions
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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!!
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