This might be called a sandwich at any other time of day, but a warm and creamy toasted smoked salmon "breakwich" is especially nice in the morning. Serves four.

Ingredients:

8 slices thin-sliced whole-grain bread
2 ounces reduced-fat cream cheese (1⁄4 cup)
6 ounces thinly sliced smoked salmon
2 tablespoons chopped chives
Freshly ground black pepper
4 teaspoons trans fat-free margarine

Directions:

Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese. Divide smoked salmon among 4 of the slices. Sprinkle salmon evenly with chives and pepper. Top with remaining bread slices to make 4 sandwiches.

In a large nonstick skillet, heat 2 teaspoons of the margarine over medium heat. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side. Repeat with remaining margarine and sandwiches. Cut sandwiches in half and serve warm.

Recipe from The South Beach Diet Taste of Summer Cookbook.