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
whipped cream cheese
medium heirloom tomato, sliced about 1/4 or 1/8 inch thick
smoked salmon (slammin' salmon)
Sea salt and pepper to taste
In This Recipe
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!!