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

1. Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese.

2. Divide smoked salmon among 4 of the slices.

3. Sprinkle salmon evenly with chives and pepper. Top with remaining bread slices to make 4 sandwiches.

4. In a large nonstick skillet, heat 2 teaspoons of the margarine over medium heat.

5. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side.

6. Repeat with remaining margarine and sandwiches.

7. Cut sandwiches in half and serve warm.

They might be called sandwiches at any other time of day, but our warm and creamy toasted smoked salmon "breakwiches" are especially nice in the morning.