Ingredients:
6-8 slices of whole grain bread
6 strips of bacon
1 cup mayonnaise
4-6 Roma tomatoes
Several leaves of green curly lettuce
Mayonnaise for garnish
Preheat oven to 350 degrees
Using a 2” cookie cutter, cut bread into circles and place in one layer on a cookie sheet. Bake in preheated oven for 10 minutes or until lightly toasted. Cool.
Cook the bacon in a frying pan until crisp and place on paper towels to dry. When cool, crumble the bacon.
Place 1 cup of mayonnaise in a small bowl and add the crumbled bacon. Stir to combine. Set aside.
Slice tomatoes about ¼” thick – one for each toast round.
Assembly:
For each BLT, spread 1 tsp. mayonnaise mixture on toast, tear a small piece of lettuce and place on top of mayonnaise. Place one tomato on top of lettuce. Place extra mayonnaise in a pastry bag or plastic sandwich bag. Cut a small hole in corner of bag and pipe a round dollop on each tomato.
Yield: Approximately 24 BLTs
