This sushi-inspired layered sandwich is a fresher, lighter version of the traditional sandwich loaf.

Whipped Cream Cheese

1. In a bowl, whisk the cream cheese and 35% cream with an electric mixer until semi-stiff peaks form. Season lightly with salt. Cover and refrigerate.

Avocado Purée

1. In another bowl, using a fork, mash the avocado flesh with the lemon juice and sriracha. Season lightly with salt and mix well. Set aside.

Montage

1. On a work surface, cover one slice of bread with 2 tbsp (30 ml) of the whipped cream cheese. Top with half of the cucumber ribbons. Cover a second slice of bread with 2 tbsp (30 ml) of the whipped cream cheese and place over the cucumber ribbons, cheese-side down. Press down lightly.
2. Cover the top of the second slice of bread with 2 tbsp (30 ml) of the mayonnaise and top with half of the gravlax. Cover a third slice of bread with 2 tbsp (30 ml) of the mayonnaise and place over the fish, mayonnaise-side down. Press down lightly.
3. Cover the top of the third slice of bread with the avocado purée. Cover with a fourth slice of bread and press down lightly.
4. Cover the top of the fourth slice of bread with 2 tbsp (30 ml) of the whipped cream cheese. Top with the remaining cucumber ribbons, keeping a few aside as garnish. Cover the last slice of bread with the remaining mayonnaise and place over the cucumbers, mayonnaise-side down. Press down lightly.
5. Cover the top of the last slice of bread with the remaining whipped cream cheese. Top with the remaining gravlax and reserved cucumber ribbons. Cover the top and sides of the sandwich with plastic wrap. Refrigerate for at least 2 hours. The sandwich loaf will keep for 3 days in an airtight container or covered in plastic wrap in the refrigerator.