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.


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