Bacon, Horseradish, and Tomato Sandwiches

Recipe by Mrs.Jack
READY IN: 25mins


  • 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


  • 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.