Prep 15 mins
Cook 10 mins
I love these sandwiches for a great change. I often make as a regular sandwich just for me. Works great with many types of bread, too. Adapted from 'The Holidays' by John Hadamuscin. Enjoy!!!
- Saute bacon in small skillet until brown and crisp. Drain and cool on paper towels; crumble.
- Combine bacon, cream cheese, and horseradish in small mixing bowl; blend thoroughly with a fork.
- Spread mixture in a thin layer onto 6 slices of bread.
- Top 3 slices of bread with single slices of tomato; with other 3 slices of bread, make sandwich with cream cheese-side down. Press gently to adhere.
- Cut each sandwich into fourths lengthwise with a sharp knife-each sandwich makes 4 long finger sandwiches.
- Stack on a serving tray, cover tightly with plastic wrap or foil and refrigerate until serving time.
Wow, soooooooo good. I used the full 8 oz cream cheese about 1/2 lb bacon and added extra horseradish to mine. Then I spread on little cocktail bread. I love these and my sisters did too. We took them on our little vacation and had us a picnic. They are like a BLT with a little twist. Next time I think I may add a tiny amount of sour cream to thin them a bit to make it spread easier.
how can you go wrong with all these great ingredients, we loved these and I look forward to making them again soon, the only change I made was I doubled the recipe and I'm glad I did, my DS and GF came over and they all went fast, thanks for sharing Mrs. Jack!
These are tasty treats. Used my abundance of fresh tomatoes whose flavor really came through on these sandwiches. Bacon and tomato with an added twist. Felt like the pumpernickel overwhelmed these somewhat, but the chef notes that other breads could be subbed. Personally, I think a ciabatta would really enhance this sandwich better. Thanks for the suggestion Ms. Jack in my recipe search forum. :)