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Flower Buffet Sandwich

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  Sourdough bread loaf 1 Pound (White, Round Variety, 1 Piece)
  Avocado 1 Medium
  Lime juice/Lemon juice 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Mayonnaise 2 Tablespoon
  Canned salmon 6 3⁄4 Ounce, drained (1 Can)
  Cream cheese 3 Ounce (Room Temperature, 1 Package)
  Dairy sour cream 1 Tablespoon
  Hard cooked eggs 2
  Green onion 1 , sliced
  Cream cheese 8 Ounce (Room Temperature, 1 Package)
  Dairy sour cream 3 Tablespoon
  Alfalfa sprouts 1 Cup (16 tbs)
  Tomato 1 Medium
  Curly endive 1
  Cherry tomatoes 4 (For Garnish)
  Dairy sour cream 1⁄4 Cup (4 tbs)
  Dried dill weed 3⁄4 Teaspoon
  Onion powder To Taste
  Cucumber 1⁄2 Medium, peeled
  Blue cheese 2 Ounce, crumbled
  Prepared mustard 1 Teaspoon
  Salt To Taste
  Red cayenne pepper To Taste

Prepare spreads and Egg Salad.
Refrigerate at least 2 hours or overnight.
Cut bread in 4 slices horizontally.
Cut top slice into a daisy with 5 petals.
Set daisy shape aside.
Using a round 8-inch pan as a guide, cut crusts from remaining slices.
Peel avocado; slice flesh.
Place in a blender or food processor.
Add lime or lemon juice, salt, mayonnaise and green onion; process until smooth.
In a small bowl, beat cream cheese and sour cream until smooth.
Place bottom slice of bread on a serving platter.
Spread with Dilled Salmon Spread.
Top with another slice of bread.
Spread with Cucumber & Cheese Spread.
Top with remaining bread slice.
Spread sides of sandwich with cheese mixture.
Spread avocado mixture on top of sandwich stack.
Sprinkle alfalfa sprouts over avocado mixture.
Cut sandwich stack top to bottom into 10 wedges.
Spread daisy top and sides with Egg Salad.
Place on top of sandwich, Egg-Salad-side up.
Cut peel from tomato in 1 continuous spiral.
Starting at 1 end, coil tomato peel, shiny-side out, forming a rose.
Place tomato rose in center of daisy petals.
Surround base of sandwich with endive and tomatoes.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4072 Calories from Fat 2127

% Daily Value*

Total Fat 242 g372.9%

Saturated Fat 98.1 g490.5%

Trans Fat 0 g

Cholesterol 999.3 mg333.1%

Sodium 7105.7 mg296.1%

Total Carbohydrates 331 g110.3%

Dietary Fiber 48 g192.1%

Sugars 37.9 g

Protein 153 g306.7%

Vitamin A 397.7% Vitamin C 174.6%

Calcium 141.8% Iron 156.3%

*Based on a 2000 Calorie diet

Flower Buffet Sandwich Recipe