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a plain plate of small closed dark cocktail-pumpernickel BLT squares with a single red tomato round, a small crisp romaine layer and pale mayonnaise containing finely chopped cooked bacon, without whole bacon strips or garnish
Melissa Hart

Mini BLT Sandwiches

Chop the cooked bacon into the mayonnaise and every little BLT gets its share without a long strip pulling the sandwich apart. Cocktail pumpernickel is already the right size, so there’s no pile of trimmed bread to deal with after assembly. Use small plum tomatoes and blot the slices well; one tomato round should sit comfortably inside each sandwich instead of hanging over the sides. The lettuce needs to be dry enough that the bacon spread actually grips it. Assemble these fairly close to serving, when the bacon still has a little crispness and the small bread squares haven’t absorbed the tomato juices.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 12 slices bacon
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper
  • 4 small plum tomatoes
  • 6 romaine leaves washed and thoroughly dried
  • 48 slices cocktail pumpernickel bread about 2 inches square

Method
 

  1. Heat oven to 400°F. Lay bacon on a rimmed sheet pan and bake for 15 to 20 minutes until crisp, then drain on paper towels and cool for 10 minutes.
  2. Cut tomatoes into 24 thin usable rounds, reserving the rounded ends for another use. Lay rounds on paper towels and blot their top surfaces.
  3. Chop the cooled bacon finely and mix with mayonnaise, Dijon and pepper. Cut or tear romaine into 24 small pieces that fit the bread.
  4. Spread the bacon mayonnaise thinly over one face of all 48 bread squares. Put a lettuce piece and one tomato round on 24 squares.
  5. Close with the remaining bread, spread sides inward, to make 24 complete mini BLTs. Refrigerate covered until serving within 4 hours; allow two sandwiches per portion.