- 6 oz. SeaBear Smoked Sockeye Salmon
- 1 T prepared mustard
- 3 T softened butter
- 1 T pepared horseradish (any style)
- 4 slices bread, toasted
- 4 slices Swiss cheese
- Mix the horseradish, mustard and butter until smooth; spread on one side of each slice of toast. Divide smoked salmon equally into four portions, spreading it evenly on each slice.
- Place a slice of cheese on top of the salmon. Put sandwiches on a broiler pan and broil for one minute or until the cheese is bubbly.
Serve warm and enjoy!