Bacon, Horseradish, And Tomato Sandwiches - cooking recipe

Ingredients

1/4 lb bacon, chopped
1/4 cup fat free cream cheese, softened
4 teaspoons prepared horseradish
6 slices pumpernickel bread, thin slices, crusts removed
2 medium ripe tomatoes, seeded and thinly sliced

Preparation

Saute bacon in small skillet until brown and crisp. Drain and cool on paper towels; crumble.
Combine bacon, cream cheese, and horseradish in small mixing bowl; blend thoroughly with a fork.
Spread mixture in a thin layer onto 6 slices of bread.
Top 3 slices of bread with single slices of tomato; with other 3 slices of bread, make sandwich with cream cheese-side down. Press gently to adhere.
Cut each sandwich into fourths lengthwise with a sharp knife-each sandwich makes 4 long finger sandwiches.
Stack on a serving tray, cover tightly with plastic wrap or foil and refrigerate until serving time.