BLT Bites
One of my favorite sandwiches growing up was the BLT. Actually it was the BT because I couldn’t stand lettuce. I loved them and ate them every chance I could. I think one of the reasons I was such a fan was because of the bacon. I love bacon. But then again, who doesn’t?
That love of BLTs hasn’t changed over the years (though now lettuce is actually in the sandwich). So, you can understand how excited I was when I discovered that Rachel Hollis loved them too. She loves them so much, she decided to share. But instead of making the standard sandwich for one, she chose to make it for several. She turned that classic lunch dish into an appetizer that could serve an army, and what better army to serve than party guests at a Super Bowl party.
That’s right the Super Bowl is less than two weeks away and if you’re anything like me, you’ve got big plans for game day. Big plans mean lots of guests and that of course means lots of food. There are plenty of things you could serve: chicken wings, pretzels, chips and dip, burgers, the list goes on and on. But instead of the same old Buffalo wing why not serve your guests one of their favorite sandwiches… in bite-sized form?
These baby BLTs from Hollis’s new cookbook Upscale Downhome are so easy to make, you could even whip up a batch for yourself before the party starts. Seriously, all you need is a loaf of bread, some cherry tomatoes, a few pieces of lettuce and a pound of bacon. It’s really that easy. And they’re so delicious, your guests will keep coming back for more. They may come back so often in fact, those little bites could disappear before the end of the first quarter. Now that’s a score no matter which team you’re rooting for.
BLT Bites
Ingredients:
- 1 loaf of white bread, unsliced
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 tablespoons pesto
- 8 lettuce leaves, chopped into chunks
- 1 pint cherry tomatoes
- 1 pound bacon, cooked until crispy
Directions:
- Preheat the oven to 350°F.
- Cut the bread into slices, about a 1/2 inch thick. Then cut each slice into squares. Place the squares on a baking sheet in a single layer and drizzle with olive oil. Bake for about 5 minutes, or until golden brown. Remove from the oven and cool.
- Whisk together the mayonnaise and pesto in a small bowl until combined.
- Spread some of the pesto mixture onto each square of toast. Stack the bacon, lettuce and tomato on top of each square and skewer with a long toothpick to hold in place. Serve at room temperature.
