Stir the sour cream, mayonnaise, lemon juice and dill in a medium bowl. Add the salmon and toss to coat. Season with the black pepper.Divide the lettuce and salmon mixture between 2 bread slices. Top with the cucumber and remaining bread slices.
2 tablespoons reduced fat sour cream2 tablespoons mayonnaise2 teaspoons lemon juice1 tablespoon chopped fresh fresh dill weed or 1 teaspoon dried dill weed, crushed1 can (6 ounces) canned chunk salmon packed in water, drained0.25 teaspoon Freshly ground black pepper2 Red leaf lettuce leaves4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread12 thin cucumber slices
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