Bacon, Lettuce, & Tomato Tea Sandwich
An adorable mini version of a bacon, lettuce, and tomato (BLT) sandwich. Step-by-step, easy to follow directions to make and serve at your next afternoon tea party.
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A mini, two-bite version of the classic BLT sandwich that’s easy to make and assemble.
I made this tea sandwich double-stacked and open faced and it’s all held together by a cocktail fork.
Your guests will absolutely love it.
What I Used to Make This Recipe:
- Bacon, Cocktail tomatoes, and Boston or Iceberg lettuce
- Very thin white bread is perfect since I didn’t want too much height after double stacking them.
- Japanese Mayonnaise, since that’s what I always use for sandwiches.
- I used my toaster oven and use this small baking sheet lined with parchment paper for the bacon.
- Round cookie cutter to make everything uniform in shape and size.
- These cocktail forks to keep everything together.
Bacon, Lettuce, & Tomato Tea Sandwich Tips
- I used a Japanese mayo for a little tang. This is my go-to mayo.
- Iceberg lettuce would work just well as Boston lettuce.
- Don’t toast the bread since it’ll make it too dried out.
- For the cookie cutter size, go with the same size as the cut tomatoes. It’s prettier and looks neater when all the ingredients are the same size and the tomato is the one you have the least control over.
- Everything can be cut and made a couple of hours before serving. Assemble close to serving time for optimal freshness.
BACON, LETTUCE, & TOMATO TEA SANDWICH
Very thin white bread
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.