New Year’s Eve Countdown: Mini BLTs
I made these for the annual Women of St. Paul’s weekend cocktail spiritual retreat, and I am happy to report that those ladies lapped them up. It takes approximately 10 of these tiny sandwiches to approximate a whole BLT so you can eat at least six of them and remain virtuous.
It’s been a while since I instructed you in the proper way to cook bacon. It’s not in a pan, the environment of which creates uneven browning and excessive curling. It’s in the oven. Set the oven to 400 degrees and place your bacon on a foil-lined, rimmed cookie sheet. Bake for 15-20 minutes and when the bacon starts to brown, flip it once. You will be rewarded with perfectly flat perfectly cooked bacon.
And save your bacon drippings in a glass jar in the refrigerator. Don’t make me come after you.
- 1 loaf of white bread, crusts removed, cut into 2-inch circles with a biscuit cutter
- Mayonnaise (Duke’s)
- 2 cups shredded lettuce
- 2 containers cherry tomatoes, sliced thin
- 1 pound bacon, cooked until crispy and crumbled
- To assemble the mini BLTs, spread mayonnaise on the bread rounds.
- Top each bread round with shredded lettuce, a couple slices of cherry tomato and crumbled bacon.
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