Description
These BLT Sandwich Sliders are a perfect bite-sized take on the classic bacon, lettuce, and tomato sandwich. Featuring crispy thick-cut bacon, fresh Roma tomatoes, and crisp green leaf lettuce, all layered between toasted wheat bread spread with creamy mayonnaise, these sliders make an ideal appetizer or snack for any casual gathering.
Ingredients
Scale
Sandwich Ingredients
- 6 slices wheat bread
- 8 slices thick-cut bacon
- 4 large Roma tomatoes
- 4 leaves green leaf lettuce (cut into 8 squares)
- ½ cup mayonnaise
Instructions
- Toast the Bread: Toast the six slices of wheat bread in a toaster until golden brown. Then cut each slice in half to create 12 half slices, and set them aside for assembling the sliders.
- Cook the Bacon: Heat a large frying pan over medium heat. Slice each bacon slice in half to make 16 smaller pieces. Fry the bacon pieces for 3-4 minutes on one side, then flip and cook for another 2 minutes or until the bacon reaches your desired crispiness. Remove the bacon and place on a paper towel-lined plate to drain excess grease.
- Slice the Tomatoes: Slice each Roma tomato into 4 thin slices, setting them aside for the sandwich assembly.
- Add Mayonnaise: Prepare the bread for assembly by spreading ½ tablespoon of mayonnaise on the inside surface of the bottom half slice, both sides of the middle half slice, and the inside of the top half slice of bread.
- Assemble the Bottom Layer: Place one square of lettuce on the mayo-covered side of the bottom half slice of bread. Top with two pieces of crispy bacon followed by two tomato slices, then place the middle half slice of bread on top.
- Assemble the Top Layer and Finish: Spread mayonnaise on both sides of the middle slice as previously done, then add another lettuce square, two more pieces of bacon, and two tomato slices. Finally, place the top half slice of bread (with mayo on the inside) and secure the slider with a large toothpick. Repeat the process to create 4 sliders in total.
Notes
- Using thick-cut bacon gives a nice crunch and substantial bite to the sliders.
- To keep the sliders from becoming soggy, make sure to pat dry the bacon after cooking and use fresh, firm lettuce and tomatoes.
- You can substitute mayonnaise with a flavored aioli or mustard for a twist.
- The sliders are best served immediately but can be wrapped and stored for a few hours if needed.
