Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
6 sandwiches
Level:
Easy

Ingredients

Directions

In a mixing bowl, combine horseradish ingredients together and season to taste with pepper.

Trim mustard greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch slices. Melt butter in a saute pan over high heat. Saute greens with salt and pepper just until wilted, about 2 to 3 minutes. Remove from pan and reserve.

Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side.

Assemble sandwiches: Toast 12 pieces of potato bread and spread 6 with Horseradish and Mustard and Mayonnaise. Cover the 6 coated pieces of toast with mustard greens, bacon, and thinly sliced tomatoes. Melt butter in a large skillet over moderate heat. Fry eggs until yolks are just set, about 1 minute per side. Set each egg atop a plain piece of toast. Place egg covered piece on top of tomato to form a sandwich. Slice in half and serve with cole slaw, olives and French fries.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Katie's Deviled Eggs

Recipe courtesy of Katie Lee

Stir-Fried Asian Eggplant

Recipe courtesy of Katie Chin

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword