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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This recipe is a snap to make ahead. The day before serving, combine the first 4 ingredients; cover and chill. Boil eggs, peel, and slice; cover and chill. Slice the tomatoes and toast the bread just before assembling the sandwiches. It's not necessary to cut the toasted bread slices with a cutter, but it looks really nice. 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.
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