Prepare the Bread: Lay the bread slices out on a clean surface. Make sure each slice sits flat so the toppings stay in place later. If you enjoy a bit of crunch, lightly toast the bread until warm and lightly crisp on the outside while staying soft inside. Let it cool slightly before adding anything on top.
Spread the Cream Cheese: Using a butter knife, spread an even layer of cream cheese across each slice. Cover the surface from edge to edge so every bite gets that creamy base. This layer helps hold the toppings in place and adds a smooth texture that balances the vegetables and salmon.
Season the Base: Sprinkle a light pinch of salt and pepper directly onto the cream cheese. This step adds flavor early and keeps the seasoning evenly distributed throughout the sandwich rather than sitting only on top.
Add the Vegetables: Start layering sliced radishes over the cream cheese, spacing them evenly. Follow with tomato slices, then avocado. Keep the layers neat so the sandwich stays easy to slice later. Each vegetable adds its own texture, creating contrast with the soft bread.
Layer the Smoked Salmon: Place the smoked salmon slices gently over the vegetables. Fold the salmon slightly instead of laying it flat to give the sandwich height and a more appealing look. This also helps spread the flavor evenly.
Finish with Sprouts: Scatter alfalfa sprouts over the salmon. This final layer adds freshness and a light crunch that keeps the sandwich from feeling heavy. Press gently so everything stays in place.
Assemble and Slice: Top with the remaining bread slices, cream cheese side facing down. Press lightly, then slice each sandwich in half using a sharp knife. Clean cuts help show the layers and keep the sandwich tidy.
