1 12 oz container whipped cream cheese, at room temp
2 scallions, chopped
12 slices pumpernickel bread
1 cucumber, peeled and thinly sliced
1 1/2 pounds sliced roast turkey breast
6 oz sliced swiss cheese
one 5 oz container alfalfa sprouts (2 cups)
In a small bowl, combine the cream cheese and scallions. Spread the scallion cream cheese on each slice of bread. Divide the cucumber among 6 bread slices and mound the turkey on the cucumber. Top with the Swiss cheese, sprouts and remaining bread slices.