There's more to these than cream cheese and bacon. Even though a simple recipe, the combination of ingredients is a little unusual, and too tasty to keep a secret. This recipe makes two sandwiches.
| 4 | fluid oz. | Cream Cheese |
| 2 | ScallionsWash, strip outer leaf, cut off root, and slice thinly from the white bottom up to the tender green | |
| 2 | tbsp | CeleryFinely mince; this really contributes both in taste and texture |
| ¼ | tsp | Dill |
| 4 | Bacon Strips, VegetarianMorningstar makes the best I know | |
| ½ | cup | TomatoesGrape variety works well, sliced about one quarter inch |
| 3 | tbsp | Mayonnaise |
| ¼ | tsp | SaltOr, to taste |
| ¼ | tsp | Black PepperOr, to taste |
| 1 | Of course you'll need some good bread. Something with subtle flavor works well so as not to overpower the filling flavors. I often use homemade white, lightly toasted. |
| 2 | Get the cream cheese out of the refrigerator to allow it to soften some. While not a necessity, it eases preparation. |
| 3 | In a small bowl, combine the cream cheese, scallion, celery, and dill. |
| 4 | Cook the veggie bacon strips to your preference. |
| 5 | Spread two slices of the bread with the cream cheese mixture. |
| 6 | Distribute sliced tomatoes on top, gently pushing them into the cream cheese. Sprinkly the tomatoes with salt and pepper. |
| 7 | Place the veggie bacon on top of the tomatoes. |
| 8 | Spread mayonnaise on the remaining bread slices and place them on top of the bacon. |
| 9 | That's it...enjoy! |