8 slices white bread or rye bread
8 teaspoons butter, softened
2 small avocados, mashed
1/4 teaspoon salt
4 ounces smoked salmon
8 PEPPADEW® peppers
5 tablespoons plus 1 teaspoon whipped cream cheese with chives
Lay out slices of bread onto a sheet pan. Butter one side of all slices then flip 4 slices of bread over. Mix salt with avocado then place 2 rounded teaspoons mashed avocado onto each quadrant of each slice (4 equal sections on each). On the avocado place even portions of salmon.
Blot with paper towel and slice each pepper in half then place each half onto each section. Flip over remaining 4 slices and place about a teaspoon of cheese onto each quadrant of the slices. Take the cheese covered slices and cover the salmon slices, butter sides up, being careful not to press much.
Heat a griddle or large fry pan on medium-low heat. Toast each, flipping once with a spatula, for about 1 minute or more per side, or until golden. Remove to a cutting board and cut each sandwich into 4 pieces using a bread knife.