Tomato-Egg Sandwiches
- 1 (8-oz.) package cream cheese, softened
- 1 (9-oz.) jar horseradish sauce
- 1 small onion, grated (about 1/4 cup)
- 1 (1-oz.) package Ranch dressing mix
- 12 white sandwich bread slices, toasted
- 12 whole wheat sandwich bread slices, toasted
- 24 tomato slices (about 6 medium-size ripe tomatoes)
- 48 hard-cooked egg slices (about 8 large eggs)
- Chopped fresh dill
- Freshly ground pepper
- Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended; set aside.
- Cut 24 rounds from toasted bread using a 3-inch cutter. (Select a cutter close to the size of the tomato slices.) Reserve bread trimmings for another use, if desired.
- Spread 1 side of each round evenly with cream cheese mixture; top with 1 tomato slice and 2 egg slices. Sprinkle evenly with dill and pepper.
cream cheese, horseradish sauce, onion, white sandwich bread slices, whole wheat sandwich bread, tomato, egg, fresh dill, freshly ground pepper
Taken from www.myrecipes.com/recipe/tomato-egg-sandwiches (may not work)