BLT (Bacon, Lettuce, Tomato) Tea Sandwiches

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An adorable mini version of a bacon, lettuce, and tomato (BLT) sandwich. Get easy-to-follow directions to make and serve at your next afternoon tea party.

BLT tea sandwich with a cocktail fork on a small plate.

Recipe Highlights

  • A classic BLT (Bacon, Lettuce, Tomato) sandwich perfectly sized for tea time. It’s small and can be eaten in 2-3 bites with your fingers.
  • Crustless and dainty, these BLT tea sandwiches is double-stacked (just an excuse to get more bacon in there) and all held together with a cocktail fork to keep things neat and tidy.
  • Serve these tea sandwiches as a part of the savories course for afternoon tea at home or as a mid-day snack with a pot of tea. They’re also great as appetizers for parties.

Learn more about afternoon tea: 21 Afternoon Tea Etiquette Rules, What to Eat First, and why it’s not high tea.

Ingredient Notes

BLT tea sandwich ingredients.
  • Very Thin White Bread
    Pepperidge Farm’s Very Thin White Bread are great to making tea sandwiches, especially for double-stacked ones since it doesn’t get too bread-heavy.
  • Bacon
    Any kind of bacon you like can be used but the thinner it is, the easier it’ll be to eat and bite into.
  • Cocktail tomatoes
    The key to this tea sandwich is the size of the cocktail tomatoes. Don’t get any other type of tomato since it’ll be harder to work with since it’ll either be too big or too small.
  • Lettuce
    I like using butter lettuce for this recipe since it’s softer and easier to work with, but you can easily swap it out for iceberg lettuce.
  • Mayonnaise
    What makes my BLT special is not just the size, but the mayonnaise I use. It’s Japanese mayo! It’s creamy, smooth, tangy, and I think it’s WAY better than regular mayo. But if you only have regular mayo, that works too.

Step-by-Step Instructions

Four photos showing steps to make a BLT tea sandwich.

For full ingredients and instructions, scroll down to see the recipe.

  1. Cut bacon slices into four pieces and cook until crispy then drain on paper towels.
  2. Figure out which sized round cookie cutter will fit the cocktail tomatoes. Slice tomatoes and blot using paper towels.
    The size of the cocktail tomatoes will dictate how big your tea sandwich will be. The round cookie cutter should fit a tomato inside snugly. The cookie cutter will be the one used to cut the bread and lettuce into circles. Cut the tomato slices no bigger than 1/4″ and lay them out on paper towels to blot.
  3. Cut out lettuce circles using the cookie cutter.
  4. Cut out bread circles.
My Cookie Cutter Pick

Photo Credit: amazon.com

Get the set so that you have different options depending on the tea sandwiches you’re making.
SEE PRICE ON AMAZON
Three photos showing how to stack a BLT tea sandwich.
  1. Assemble tea sandwiches.
    Spread a thin layer of mayo on one side of the bread, add a lettuce circle, then tomato, then bacon. Then repeat with bread, mayo, lettuce, tomato, and bacon to create the second layer. Skewer with a cocktail fork.
My Cocktail Fork Pick

Photo Credit: amazon.com

These are the cocktail forks I use on my tea sandwiches to hold the layers together neatly.
SEE PRICE ON AMAZON

Expert Tips

  • With the cookie cutter, I was able to get two circles out of each slice of bread. I don’t like to throw out the leftover cut pieces of bread, so what I usually do is cut them into small pieces and toast them to add to salads as makeshift croutons.
  • When cutting out the lettuce, don’t stretch out the folds since they’ll spring right back.
  • Make sure the lettuce is completely dry before adding it to the tea sandwich.
  • I use the mayo and lettuce as a barrier to keep the bread from getting soggy from the tomato so stack the sandwiches in the same order I assemble them.
  • Everything can be cut and prepped a day the day before, but assemble the sandwiches the day of. The bacon, sliced tomatoes, and lettuce circles an be stored in the refrigerator in an airtight container. Lay the tomatoes and lettuce in paper towels to keep them dry.
  • Bread circles cut easier when the bread is partially frozen. It creates cleaner cuts.
  • The sandwiches should be served at room temperature.

Questions You May Have

How can I cook bacon on the stovetop?

Lay out the cut pieces of bacon in a frying pan and cook over medium heat for 5 minutes then turn to cook the other side for 2 minutes. After the bacon is done in the frying pan, drain excess fat on a paper towel. The tea sandwich is meant to be eaten with your fingers, so remove any excess fat that can leave a residue.

How can I cook bacon in the oven?

Line a baking sheet with parchment paper and evenly place the cut bacon. Cook at 400°F for 15-18 minutes. This method is best for when you’re making multiple batches of this recipe.

Should I fry bacon on the stovetop or cook it in the oven?

There’s less mess with the oven method and the bacon will come out more uniformly shaped than if you cook in the frying pan, but the frying pan is much quicker and easier when you’re making just a couple of slices.

What kind of tea should I serve with these tea sandwiches?

I recommend a black tea like Earl Grey or English breakfast tea to pair with this BLT. The black tea is strong enough to complement the rich flavors of the bacon and mayo.

BLT Tea sandwiches prepped and ready to be assembled.

Did you make this and love it? Please leave a 5-star rating below or a review in the comments section!

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BLT (Bacon, Lettuce, Tomato) Tea Sandwiches

Author: Jee Choe
An adorable mini version of a bacon, lettuce, and tomato (BLT) sandwich.
4.7 from 66 votes
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Afternoon Tea
Yield4 tea sandwiches

INGREDIENTS
 

INSTRUCTIONS
 

  • Cut bacon slices into four pieces and cook in frying pan or in oven until crispy, then drain on paper towels.
    To cook bacon on the stovetop: Lay out the cut pieces of bacon in a frying pan and cook over medium heat for 5 minutes then turn to cook the other side for 3 minutes. After the bacon is done in the frying pan, drain excess fat on a paper towel. The tea sandwich is meant to be eaten with your fingers, so remove any excess fat that can leave a residue.
    To cook bacon in the oven: Line a baking sheet with parchment paper and evenly place the cut bacon. Cook at 400°F for 15-18 minutes. This method is best for when you're making multiple batches of this recipe.
  • Figure out which sized round cookie cutter will fit the cocktail tomatoes. Slice tomatoes and blot using paper towels.
    The size of the cocktail tomatoes will dictate how big your tea sandwich will be. The tomatoes should be able to fit inside the cookie cutter snugly. The cookie cutter will be the one used to cut the bread and lettuce into circles. Cut the tomato slices no bigger than 1/4" and lay them out on paper towels to blot.
  • Cut out lettuce circles using the cookie cutter.
  • Cut out bread circles with the cookie cutter.
    Avoid cutting the crust. 
  • Assemble tea sandwiches.
    Spread a thin layer of mayo on one side of the bread, add a lettuce circle, then tomato, then bacon. Then repeat with bread, mayo, lettuce, tomato, and bacon to create the second layer. Skewer with a cocktail fork.

NOTES

  • Any kind of bacon you like can be used but the thinner it is, the easier it’ll be to eat and bite into.
  • The key to this tea sandwich is the size of the cocktail tomatoes. Don’t get any other type of tomato since it’ll be harder to work with since it’ll either be too big or too small.
  • I like using butter lettuce for this recipe since it’s softer and easier to work with, but you can easily swap it out for iceberg lettuce.
  • What makes my BLT special is not just the size, but the mayonnaise I use. It’s Japanese mayo! It’s creamy, smooth, tangy, and I think it’s WAY better than regular mayo. But if you only have regular mayo, that works too.
  • You can cook bacon on the stovetop or the oven. There’s less mess with the oven method and the bacon will come out more uniformly shaped than if you cook in the frying pan, but the frying pan is much quicker and easier when you’re making just a couple of slices.
  • With the cookie cutter, I was able to get two circles out of each slice of bread. I don’t like to throw out the leftover cut pieces of bread, so what I usually do is cut them into small pieces and toast them to add to salads as makeshift croutons.
  • When cutting out the lettuce, don’t stretch out the folds since they’ll spring right back.
  • Make sure the lettuce is completely dry before adding it to the tea sandwich.
  • I use the mayo and lettuce as a barrier to keep the bread from getting soggy from the tomato so stack the sandwiches in the same order I assemble them.
  • Everything can be cut and prepped a day the day before, but assemble the sandwiches the day of. The bacon, sliced tomatoes, and lettuce circles an be stored in the refrigerator in an airtight container. Lay the tomatoes and lettuce in paper towels to keep them dry.
  • Bread circles cut easier when the bread is partially frozen. It creates cleaner cuts.
  • The sandwiches should be served at room temperature.
  • Serve tea sandwiches with black tea like Earl Grey or English breakfast tea. Black tea is strong enough to complement the rich flavors of the bacon and mayo.

NUTRITION

Calories: 97 | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 147mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg
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21 thoughts on “BLT (Bacon, Lettuce, Tomato) Tea Sandwiches”

  1. This is the first time I’ve been to this blog, but I make mini open-faced BLTs for all my tea parties. They are amazing on pumpernickel with chipotle mayo.

    Reply
    • 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.

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

    Reply
  3. 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?

    Reply
  4. 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.

    Reply
  5. 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

    Reply
  6. 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.

    Reply
  7. 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!

    Reply
  8. 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!

    Reply

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