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Bacon, Horseradish, and Tomato Sandwiches

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“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!!!”
12 finger sandwiches

Ingredients Nutrition

  • 113.39 g bacon, chopped
  • 59.14 ml fat free cream cheese, softened
  • 19.71 ml prepared horseradish
  • 6 slice pumpernickel bread, thin slices, crusts removed
  • 2 medium ripe tomatoes, seeded and thinly sliced


  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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