Laredo Sandwiches

Susan 20

"This warm open-faced bacon & tomato sandwich is a great light lunch or dinner. Combine the ingredients the day before and set in refrigerator overnight so that the flavors marry/blend."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Directions

  • Prep

  • Cook

  • Ready In

  1. In a bowl mix together; cream cheese, olives, green onions, mayonnaise, mustard and Worcestershire sauce and shredded cheese. Cover and let set overnight in refrigerator.
  2. Before making sandwiches take the bowl out of refrigerator and let it come to room temperature to spread easily.
  3. Preheat oven to 350. Place foil on cookie sheet. Cut bread lengthwise so that each sandwich will have 1/2 of a hoagie roll (top or bottom). Place the hoagie halves on the foiled cookie sheet.
  4. Spread the cream cheese mixture evenly on each hoagie halves. Top with tomato and cooked bacon.
  5. Place in oven for 20 minutes.
  6. Remove and serve warm. (be careful, sandwich will be very hot when it first comes out of the oven; let sandwich cool off just a little before biting into it)

Reviews

0

Other stories that may interest you