1 cup softened cream cheese

12 ounces smoked salmon, thinly sliced (buy pre-sliced)

1 cup thinly sliced red onion

4 plum tomatoes, thinly sliced

1 head Bibb or butter leaves, inner leaves only, wash and dried

1.  Place three slices of bread on clean work surface and spread about 1 tablespoon of softened cream cheese over each slice.  Top one of the slices with 1/8 of smoked salmon, onion, tomato and lettuce leaves.  Top with another slice of bread, cream cheese side down.  Spread with another 1 tablespoon of cream cheese over bread slice so it has cream cheese on both sides.  Top with another 1/8 of salmon, onion, tomato and lettuce.  Close sandwich with remaining bread slice, cream cheese side down and press firmly to "seal" sandwich.

2.  Repeat with remaining sandwiches.  Transfer to a cutting board.  Trim crusts or edges from the bread so slices are about 3 inches square.  Then cut each sandwich into three rectangular finger sandwiches and transfer to platter.  Cover with damp paper towels and sheet of plastic wrap and refrigerate for at least 2 hours. 

3.  When ready to serve, unwrap and arrange on serving platter.