February 12th, 2013 posted by Lana Stuart
This brilliant recipe takes a classic bacon, lettuce and tomato sandwich, and morphs it into a fabulous appetizer. Perfect for Father’s Day, picnics, barbecues, or the big game. Make up a batch or two for your guests!
Makes 12 appetizers: 3 slices sourdough bread 4 slices thick-cut market bacon, cooked 6 ripe cherry tomatoes mayonnaise lettuce salt Cut the crusts from the bread. Then cut each slice of bread into four rectangles. Place the bread rectangles on a baking sheet and toast them until they’re golden brown. Allow the toast to cool before proceeding. Cut the bacon slices into thirds and cut the cherry tomatoes in half. I used some bacon I had left over from breakfast. You really need to use the thickest market bacon you can find for this. The thinner bacon will crumble when you cut it into thirds and will crumble even worse when you put a toothpick through it in the final step. Assemble the appetizers: Spread one side of each toast with mayonnaise. Top with one piece of bacon, a lettuce leaf and half a cherry tomato. Sprinkle with salt. Serve!