Yes. I know what you’re thinking. Tomato sandwiches? Really?
But trust me. These are fabulous!
The first time I had these, I was at a baby shower and my friend Christi made them. I was blown away by how yummy they were. Christi told me that she had gotten the recipe from her mother-in-law who has since passed away.
I changed the recipe just a little. Nothing much. Just the seasoning. And only because Christi and her mother-in-law used a seasoning that isn’t readily available where I live.
The name is really deceiving. I can’t tell you how many times I’ve offered to bring tomato sandwiches to a party and I could seriously hear the hostess’s nose wrinkle over the phone. “Um…sure, Felicia. That would be…great.” When I arrive, she discovers that cream cheese and bacon are the actual stars of these yummy bites and that the tomatoes actually only have a supporting role. Suddenly everybody loves tomato sandwiches! This is one of the most popular recipes from my cookbook!
- 2 – 8-ounce packages of cream cheese, softened
- ½ cup of mayonnaise
- garlic salt to taste (start with 1/2 teaspoon)
- 1 package of bacon pieces
- 1 carton of grape tomatoes
- 1 loaf of good whole wheat bread
Mix together cream cheese and mayonnaise until smooth. Add garlic salt to taste and then stir in bacon pieces. Cut crusts from bread and cut each piece into thirds to make finger-sandwich-sized portions. Slice grape tomatoes into thin slices. Spread each piece of bread with cream cheese mixture and top with three tomato slices. Refrigerate covered until ready to serve
Well Duh #1: The cream cheese mixture can be made several days ahead of time and kept in the refrigerator until time to use. Just put it in a sealed container. Be sure to set it out on the counter for a couple of hours before using it.
Well Duh #2: I’m not trying to go all Ina Garten on you when I say to use “good” whole wheat bread. I’m just saying to splurge and get the good stuff. Your everyday wheat bread may not be substantial enough to hold up to the cream cheese.
Well Duh 3: Although you can make the sandwiches ahead of time, I actually like to assemble them just before serving so the bread stays fresh. I usually cut the bread ahead of time and keep it in a big ZipLoc and make the filling and keep it in the refrigerator. I even slice the tomatoes and put them in a little container. Just before serving, I spread on the softened filling, pop the tomatoes on top and put them on a pretty platter.
Don’t let the name fool you. These are wonderful. I even have tomato-hating family and friends who love these. And they don’t even pick the tomatoes off! See, the acidity in the tomato makes for the perfect fresh bite when combined with the richness of the cream cheese.
You have to try these yummy appetizers!
Best little sandwiches ever