ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato-Egg Sandwiches

Prep time 20 mins
Yield Makes 12 appetizer servings
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.


  • 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

How to Make It

  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.