This sandwich keeps surprisingly well because it doesn't get soggy, and because the cream cheese and salmon help keep the avocado from getting exposed to air and browning too quickly. It tastes best at room temperature; I usually make it in the morning and keep it covered but unrefrigerated until lunchtime. —pantryhero
slices soft whole-wheat or whole-grain sandwich bread
(about) whipped cream cheese (This is important--the "whipped" kind is soft enough to spread without ripping the bread.)
In This Recipe
Spread one slice of bread with the cream cheese. Go all the way to the edges, just like you would if you were making a peanut butter sandwich the right way.
Cut the avocado into 5 or 6 even slices. Place them in one layer on top of the cream cheese. I like to cut them into the appropriate shapes to get full coverage. (See photo.) Sprinkle with table salt.
Arrange the salmon evenly on top—it's going to be a sparse layer.