Bacon, Lettuce, & Tomato Tea Sandwich


A mini, two-bite version of a classic BLT. This one is double-stacked and open faced, held together by a cocktail fork.

– I used Japanese mayo (Kewpie) for a bit more tang.
– Romaine lettuce would work just well as Boston lettuce.
– I didn’t toast the bread since I didn’t want to bread to be too dried out.


Bacon strips
Very thin white bread
Cocktail tomatoes
Boston lettuce

1. Line baking sheet with parchment paper. Cut bacon into thirds. Cook at 400°F for 15-18 minutes. Place bacon from oven onto paper towels to drain excess fat.
2. Use cookie cutter to cut circles out of the lettuce & bread. Slice tomatoes. Spread mayo on bread.
3. Assemble starting with bread, lettuce, tomato, & bacon. Repeat. Skewer with cocktail forks.


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  • Absolutely adorable, my kids would think these are fun! Pinning for the future!

    Stop over and link these up at our SUPER SUNDAY Link Party, our followers would also enjoy:

    Not Your Average Super Moms!

  • Georgia
    5 years ago

    I recently read a recipe at Food and Wine about an MLT. M = mushroom, specifically king oyster, but the recipe said shiitake would work, too. I was hesitant to make because not sure the under-10 would eat the L and T but your presentation has re-inspired me. Thanks!

  • Jee (Oh, How Civilized)
    5 years ago

    Hi Lori, I think you're kids will like these small tasty savories!

    Hi Georgia, there's very little L, and if you cut the T thinner, maybe your kids will try them. I think they'll like the bite-sized aspect to them!

  • 5 years ago

    How adorable and tasty do they look! I love bacon, so I will try these for sure. For the 4th, I made bacon wrapped corn on the cob, and it was so good.

  • Jee (Oh, How Civilized)
    5 years ago

    Thanks, Winnie! Ooh, bacon wrapped corn sounds delicious!

  • 5 years ago

    I love a good BLT, this looks delicious!

  • Jee (Oh, How Civilized)
    5 years ago

    Thanks, Nik, it was delicious!

  • Ashley
    4 years ago

    I know this post is from a while ago, but just wondering how far ahead of time you think you could assemble these? And how would you keep them if assembled early, the refrigerator? TIA

  • Jee (Oh, How Civilized)
    4 years ago

    Hi Ashley, I would wait as long as you can to assemble them, but they can probably be made a couple of hours before serving. I worry about the lettuce losing its crispness. If you do make them earlier, I would keep them in the fridge, but make sure to take it out so it gets to room temperature since you don't want to serve it cold.

  • Muriel
    4 years ago

    I think these are so cute and would love to do something like this for my wedding reception. I'm more worried about the bread getting soggy than the lettuce. Thoughts anyone?

  • Jee (Oh, How Civilized)
    4 years ago

    Hi Muriel, as long as you blot to dry the lettuce, the bread shouldn't get soggy. Congrats on your upcoming wedding!

  • Vee
    2 months ago

    I worry the tomatoes will make the bread soggy if you make them hours in advance.

    • Jee
      2 months ago

      Hi Vee, I like to prepare and make all the separate parts of the BLT beforehand and assemble them 1-2 hours before they’re to be served to keep the bread from getting soggy.

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