Mini BLT Sandwiches Recipe
Serve these open-faced on a quarter of a slice or a cut-out round of toasted bread, or make a microsandwich by sticking a toothpick in them to keep the top piece of bread from sliding off. Using mini everything is a must, from baby lettuce to sliced cherry tomatoes.
Makes 12 mini sandwiches
- 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
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.