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4.64 from 95 votes

BLT (Bacon, Lettuce, Tomato) Tea Sandwiches

An adorable mini version of a bacon, lettuce, and tomato (BLT) sandwich.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Afternoon Tea
Cuisine: American
Servings: 4 tea sandwiches
Author: Jee Choe

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.

Video

Notes

  • 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 I like to 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.
  • The mayo and lettuce prevent the bread from getting soggy from the tomato, so be sure to stack the sandwiches in the same order.
  • 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 can 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.

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