Flower Buffet Sandwich Recipe
Ingredients
| 1 (1-lb.) round loaf sourdough white bread | ||
| Avocado | 1 Medium | |
| 1 tablespoon lime or lemon juice | ||
| Salt | 1/4 Teaspoon | |
| Mayonnaise | 2 Tablespoon | |
| Salmon | 1 Can (10oz), drained | |
| Cream cheese package | 1 | |
| Dairy sour cream | 1 Tablespoon | |
| 2 hard-cooked eggs | ||
| Green onion | 1 , sliced | |
| Cream cheese package | 1 | |
| Dairy sour cream | 3 Tablespoon | |
| Alfalfa sprouts | 1 Cup (16 tbs) | |
| 1 medium tomato Curly endive Cherry tomatoes for garnish | ||
| Dairy sour cream | 1/4 Cup (16 tbs) | |
| Dill weed | 3/4 Teaspoon, dried | |
| Onion powder to taste | ||
| Cucumber | 1/2 Medium, peeled | |
| Blue cheese | 2 Ounce, crumbled | |
| Prepared mustard | 1 Teaspoon | |
| Salt | To Taste | |
| Red cayenne pepper | 1 To taste | |
Directions
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.
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.
Chef
