OPEN-FACE SALMON SANDWICHES

OPEN-FACE SALMON SANDWICHES


1 can (14.7-oz,) salmon, drained and flaked (remove skin & bones)
1 French loaf, split lengthwise or 2 French rolls
1 (8-oz.) package cream cheese, softened
2-3 cloves pressed garlic
1/3 cup chopped green onions
½ cup diced white onion
2 large tomatoes, sliced
1 medium avocado, peeled and sliced
1 ½ alfalfa sprouts
1 cup Cheddar or Monterey Lack cheese


Spread about 1-tablespoon cream cheese to cover each roll half. Combine remaining cream cheese with salmon, garlic and onions. Top rolls with equal amounts tomato, avocados, and sprouts. Mound salmon mixture over each and top with shredded cheese. Place under broiler until cheese melts (about 3-4 minutes).