Food and Recipes Appetizers Mini Tomato Sandwiches With Bacon Mayonnaise Recipe Be the first to rate & review! One of the season's simplest and most iconic pleasures, the beloved BLT, can also double as an effortless appetizer. The quality of your tomatoes will make or break this simple sandwich. We like the color contrast of red and yellow heirloom tomatoes, but choose whichever large tomato is ripest. These little sandwiches are perfect for outdoor picnics or brunch with the ladies. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Updated on January 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely Active Time: 20 mins Total Time: 20 mins Yield: 20 Ingredients 4 bacon slices (about 3 oz.), finely chopped 1/2 cup mayonnaise 2 teaspoons chopped fresh chives 1/2 teaspoon lemon zest (from 1 lemon) 1/2 teaspoon kosher salt, divided 15 very thin white bread slices (such as Pepperidge Farms), crusts removed 1 large (8 oz.) red beefsteak heirloom tomato, cut into 1/4-inch-thick slices 1/4 teaspoon black pepper 1 large (8 oz.) yellow heirloom tomato, cut into 1/4-inch-thick slices Directions Place chopped bacon in a small nonstick skillet over medium; cook, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels. Stir together bacon, mayonnaise, chives, zest, and 1/4 teaspoon of the salt in a small bowl. Spread mayonnaise mixture on 10 bread slices. Layer 5 of the mayonnaise-coated bread slices with red tomato slices; sprinkle with 1/8 teaspoon each of the salt and pepper. Top with remaining 5 mayonnaise-coated bread slices, coated side up; layer with yellow tomato slices, and sprinkle with remaining 1/8 teaspoon each salt and pepper. Top with remaining 5 bread slices. Cut each sandwich into 4 pieces, and serve immediately. Chef's Notes Prepare the sandwiches 1 hour ahead, and then refrigerate. Transport in a container lined with paper towels to keep them in place. Rate it Print