Flower Buffet Sandwich
|Sourdough bread loaf||1 Pound (White, Round Variety, 1 Piece)|
|Lime juice/Lemon juice||1 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)|
|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|
|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.