Mini BLT Sandwiches
Bacon on a baguette is classier than just eating bacon with your fingers. But why not have both?
Ingredients
- 1 fresh loaf of skinny French baguette
- 2-3 tablespoons olive oil to coat baguette
- Salt and pepper to taste
- ¼ cup mayo
- ½ lb bacon
- 1 cup trimmed iceberg lettuce leaves
- 1 tablespoon olive oil for dressing
- Salt and pepper to taste
- 2 teaspoons lemon juice or vinegar of your choice
- 1-2 roma tomatoes thinly sliced**
Instructions
- Cut the bacon into thirds and cook on medium high until crisp. Remove with tongs to drain on paper towel. Set aside.
- Slice the baguette about 1/4" thick.
- Trim the lettuce so that it will nicely fit on your baguette slices.
- Preheat oven to 350 F.
- Coat slices of baguette on both sides with olive oil, salt and pepper.
- Bake for 3 to 5 minutes or until nicely toasted. No need to turn.
- Meanwhile, in a medium bowl, lightly combine lettuce, 1 tablespoon olive oil, lemon juice/vinegar, salt and pepper
- Once out of the oven, spread a thin layer of mayo on each slice.
- Place a small handful of lettuce on half of the baguette slices.
- Then put a slice of roma tomato on top of the lettuce.
- Crumble then place 3 pieces of bacon on top of that and put the sandwich halves together. Secure with a toothpick through the center of each, if desired.
- Serve and enjoy.
Notes
We used a spring mix instead of iceberg lettuce on ours. As a result we used only one teaspoon of olive oil in our lettuce mix. Iceberg tends to require more olive oil but add it in slowly until you get the desired amount.
* How do you know which loaf is quality? Pick up the loaf, bring it to your ear and give it a gentle squeeze; if it gives a nice crackle, it’s a good loaf.
** For better luck with thinner slices of tomato, use a serrated knife rather than a straight-edged one
Tried this recipe?Let us know how it was!