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Makes 12 mini sandwiches

Ingredients

• 6 slices white sandwich bread
• 1/4 cup mayonnaise
• 6 cherry tomatoes, halved
• 3 slices bacon
• Handful of baby lettuce or romaine leaves torn into small pieces
• Salt and pepper to taste
• Toothpicks, for serving

Directions

Preheat broiler to medium.

Cut each slice of bread into quarters, or, if you want crustless sandwiches, use a 1.5-inch round cookie cutter to cut 4 rounds from each slice of bread. Place the cut bread on a cookie sheet and toast under broiler, 1-2 minutes per side, keeping a close eye on them so they don't burn.

Heat a skillet on medium heat. Add bacon and fry, turning so both sides crisp. Let the bacon drain on a paper towel-lined plate. When cool, cut each slice into 1.5-inch pieces (you should get about 4 pieces per slice).

Spread mayonnaise on 6 pieces of the toasted bread, then add a piece of bacon, a halved cherry tomato and a piece of lettuce. Season lightly with salt and pepper. Finish with another piece of toasted bread, if using, and secure with a toothpick.