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
Slices of rosemary sourdough bread
tablespoons whipped cream cheese
medium heirloom tomato, sliced about 1/4 or 1/8 inch thick
ounces smoked salmon (slammin' salmon)
Sea salt and pepper to taste
- 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!!
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes