This open-faced broiled sandwich is also a great choice for lunch or a light dinner. Pair it with a tossed green salad to round out the meal.
4 slices turkey bacon, cut in half crosswise
1/2 small onion, quartered
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
2 teaspoons prepared horseradish
2 teaspoons plain fat-free yogurt
Dash of pepper
4 (1-ounce) slices whole wheat French bread (3/4 inch thick), lightly toasted
1 small tomato
2 tablespoons thinly sliced green onions
How to Make It
Partially cook bacon 3 minutes in a nonstick skillet; drain and set aside.
Place onion in a food processor; process until finely chopped. Add cheese and next 3 ingredients; process until onion is minced, scraping sides of processor bowl occasionally. Set aside.
Place toasted bread slices on a baking sheet; spread cheese mixture evenly over slices, spreading to edges of bread. Cut tomato into 4 slices. Top each bread slice with a tomato slice and 2 bacon pieces. Broil 2 to 2 1/2 minutes or until cheese melts and bacon is crisp. Sprinkle with green onions.