BLTs are, without a doubt, my favorite food in the entire world. In fact, Hunter gifted me bacon of the month club a few years back just so I could indulge in the treat as often as possible. I've tried one in nearly every town I've traveled to, and I served them at my wedding. My last meal would consist of a BLT. They're just that good.
So, when my friends and I decided to get together for a little Bellinis & Besties brunch inspired by Haylie Duff, I knew BLTs had to be on the menu. There's something about bite-sized food that makes it that much more fun and enjoyable, so armed with a few Roma tomatoes, some top-notch bacon, a secret mayo ingredient, and a round cookie cutter, I created a perfectly portioned treat.
Here's what you'll need:
- 1/4 cup of Duke's mayo
- 2 tablespoons fresh chives
- Salt & pepper to taste
- 10 slices white bread
- 1 head leafy lettuce
- 2-3 Roma tomatoes- Good quality bacon
- Toothpicks or small bamboo skewers
Place cold bacon on a parchment lined cookie sheet, place it in a 400 degree oven, and let it cook for 16-20 minutes. Quick side note: did you know that bacon cooks more evenly if you start it at the same temperature as the oven? It's true! This same trick applies to the stove top. Plus, if you're cooking it in a skillet, it will drastically decrease the splattering. Try it. Trust.
While bacon cooks, cut bread rounds with a cookie cutter, slice the tomatoes, clean the lettuce, & mix together the mayo, chives, salt, & pepper. The chives in the mayo are a secret ingredient that really kicks up the flavor of a traditional BLT. It's an effortless step that will leave your taste-buds (and guests) wanting more! Once everything is prepared, assemble as seen here:
Roma tomatoes are the best tomato to use for this little dish because they're already the right size for the rounds. Oh, and I'll let you in on another secret: I didn't have a round cookie cutter, so I improvised by using the lid to our season salt. It worked like a charm!
BLTs: it's what's for brunch!