Smoked Salmon and Cream Cheese Breakwiches

Prep time: 10 minutes | Start to finish: 20 minutes | Serves: 4

They might be called sandwiches at any other time of day, but our warm and creamy toasted smoked salmon "breakwiches" are especially nice in the morning.

• 8 slices thin-sliced whole-grain bread
• 2 ounces reduced-fat cream cheese (1⁄4 cup)
• 6 ounces thinly sliced smoked salmon
• 2 tablespoons chopped chives
• Freshly ground black pepper
• 4 teaspoons trans fat-free margarine

1. Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese. Divide smoked salmon among 4 of the slices. Sprinkle salmon evenly with chives and pepper. Top with remaining bread slices to make 4 sandwiches.
2. In a large nonstick skillet, heat 2 teaspoons of the margarine over medium heat. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side. Repeat with remaining margarine and sandwiches. Cut sandwiches in half and serve warm.

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Recipe reprinted with permission from The South Beach Diet Taste of Summer Cookbook. For information on the book, click here.