Cream Cheese Spread
By Yankee Magazine|Nov 15 2006|
Ingredients
4 ounces cream cheese, room temperature 2 scallions, finely chopped (about 1/4 cup)
Instructions
FOR SANDWICH: 4 large round rolls, such as kaiser 5 tablespoons plus 1 teaspoon Scallion Cream-Cheese Spread (recipe follows) 1 to 2 large tomatoes, sliced 1 large cucumber, thinly sliced 3 cups loosely packed shredded carrot (2 to 3 carrots) 1 1/4 ounces alfalfa sprouts 1/4 head iceberg lettuce, shredded 1 medium avocado, thinly sliced 1. Stir together cream cheese and scallions in a small bowl. Spread can be refrigerated, covered, up to 4 days. 2. Split rolls in half horizontally. Spread bottom of each roll with 1 tablespoon plus 1 teaspoon cream-cheese spread. Layer tomatoes, cucumber, carrots, sprouts, lettuce and avocado on top. Return tops of rolls, pressing down firmly. Cut sandwiches in half, if desired, and serve.
