Bacon, Horseradish, and Tomato Sandwiches

READY IN: 25mins
Recipe by Mrs.Jack

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!!!

Top Review by True Texas

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.

Ingredients Nutrition

  • 14 lb bacon, chopped
  • 14 cup fat free cream cheese, softened
  • 4 teaspoons prepared horseradish
  • 6 slices pumpernickel bread, thin slices, crusts removed
  • 2 medium ripe tomatoes, seeded and thinly sliced

Directions

  1. Saute bacon in small skillet until brown and crisp. Drain and cool on paper towels; crumble.
  2. Combine bacon, cream cheese, and horseradish in small mixing bowl; blend thoroughly with a fork.
  3. Spread mixture in a thin layer onto 6 slices of bread.
  4. 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.
  5. Cut each sandwich into fourths lengthwise with a sharp knife-each sandwich makes 4 long finger sandwiches.
  6. Stack on a serving tray, cover tightly with plastic wrap or foil and refrigerate until serving time.

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