Horseradish Cheese Toast with Tomatoes

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.

Yield: 4 servings (serving size: 1 slice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 0.0%
  • Fat: 6.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.4g
  • Carbohydrate: 15.4g
  • Fiber: 2.1g
  • Cholesterol: 23mg
  • Iron: 1mg
  • Sodium: 435mg
  • Calcium: 117mg


  • 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


  1. 1. Preheat broiler.
  2. 2. Partially cook bacon 3 minutes in a nonstick skillet; drain and set aside.
  3. 3. 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.
  4. 4. 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.
  5. carbo rating: 13
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