Tomato-Egg Sandwiches

Name: Tomato-Egg Sandwiches
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

1

Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended; set aside.
2

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.
3

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.