Mini Tomato Sandwiches With Bacon Mayonnaise Recipe
Photo: Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely
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.
How to Make It
Step 1
Place chopped bacon in a small nonstick skillet over medium; cook, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels.
Step 2
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.
Step 3
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.
