Recipe Background
Bite-Size Southern Sandwiches are the secret weapon for hosting garden parties or game nights, or whatever event you can think of! These crustless sandwiches are filled with ripe, juicy, delicately seasoned tomatoes. The secret weapon of this secret weapon, though, is the tangy and creamy bacon-mayonnaise, which is savory and enticing! Bite-Size Southern Sandwiches make your party classy, while still making your guests happy and full!
Bite-Size Southern Sandwiches are the secret weapon for hosting garden parties or game nights, or whatever event you can think of! These crustless sandwiches are filled with ripe, juicy, delicately seasoned tomatoes. The secret weapon of this secret weapon, though, is the tangy and creamy bacon-mayonnaise, which is savory and enticing! Bite-Size Southern Sandwiches make your party classy, while still making your guests happy and full!
Ingredients
- 4 slices bacon finely chopped
- 1/2 cup mayonnaise
- 2 teaspoons fresh chives chopped, plus more, to taste, for garnish
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt divided
- 15 slices white bread very thin, crusts removed
- 1 (8-ounce) red beefsteak heirloom tomato cut into 1/4-inch-thick slices
- 1/4 teaspoon black pepper divided
- 1 (8-ounce) yellow heirloom tomato cut into 1/4-inch-thick slices
Directions
- In a small, nonstick skillet over medium heat, add the bacon and cook, while stirring occasionally, until crisp, about 6 minutes.
- Transfer the bacon to paper towels to drain.
- In a small bowl, add the bacon, the mayonnaise, 2 teaspoons of the chives, the lemon zest, and 1/4 teaspoon of the salt and stir to combine.
- Spread the mayonnaise mixture over 10 of the bread slices.
- Layer 5 of the mayo-coated bread slices with the red tomato slices.
- Sprinkle the red tomatoes evenly with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Top the red tomato layers with the remaining 5 slices of the mayo-coated bread slices, coated-side up.
- Layer the yellow tomato slices on top of the mayo layer.
- Sprinkle evenly with the remaining salt and the remaining pepper.
- Top the sandwiches with the remaining slices of the bread.
- Cut each of the sandwiches into 4 mini sandwiches.
- Garnish with the extra chives and serve immediately.
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