Mini BLTs with Avocado and Chipotle Mayo
When they say good things come in small packages, they are so right! Especially when it comes to mini, bite-sized versions of the classic BLT sandwich we all know and love! I’ve been making these little apps for years. Oh my goodness, I get so obsessed with bite-sized things. I confess, that I often eat most of them before they even leave the kitchen, so this recipe makes a lot if you find that you are just like me – quality control is important, right?
Can we talk about chipotle mayo for a moment? This stuff is magical! It adds this smoky, spicy nuance to this sandwich. In fact, just put it on every sandwich from now on. It belongs in your life 24/7… well, I mean not 24/7 because the side effects would be astronomical weight gain, let’s be honest. But if you choose the healthier olive oil version I keep around the house, a small amount on your sandwich is not all detrimental. At least I like to tell myself that. Anyways, you will never eat plain mayonnaise again. I promise!
I don’t know what it is about mini, bite-sized appetizers. I find them so much better than regular appetizers. It’s like baby shoes and teacup puppies. The normal sized ones are fantastic, but in a mini version they are mind blowing! And my need to having them in my life is that much more necessary. Well, more teacup puppies than baby shoes, right now, let’s be honest. I have a lot more growing up to do before I get some baby shoes and possibly a baby to go with it. But that is besides that point.
I’m determined to turn any and every classic dish we know into a mini eat. I’m sure it’s already been done five million times over, but I just want to prove to myself that I can. But I’m seriously going to have to step up my entertaining a few notches, so I’m not left eating them on my own. Yeah, because that’s exactly what happened with these little BLT sandwiches. Over the weekend of this photoshoot my husband just happened to be out of town. I promised myself I was only going to have a few after the shoot…. like 2 at the MOST. Nope! Ate every last one of them! EVERY LAST ONE! That plate I’m holding at the beginning of the post is the sinful amount I consumed. Granted it was nibbled on over two days, but how ridiculous! That’s like 4 whole BLT sandwiches, haha! I cannot be left on my own, like ever!
With love, from my kitchen to yours! – Mel
- 1 loaf of thick white bread
- 10 strips of applewood smoked bacon
- 5 Roma tomatoes
- 1 avocados
- 1 bag of arugula, picked through for the niced leaves.
- ¼ cup mayonnaise
- 1-2 tsp chopped chipotle peppers in adobo sauce
- Olive oil for bread
- Salt & Pepper
- Cutting board
- Chef knife
- Paring knife
- Round pastry cookie dough cutter set
- Small bowl
- Pastry brush
- 1-2 Sheet pans
- Sauté pan (if, desired cooking method)
- In a small bowl, mix together the mayo and chopped chipotle peppers to your level of smoky heat. Set aside
- Cook bacon in saute pan or on a sheet pan covered with foil, until bacon is crispy. Keep in a warm place.
- While bacon is cooking. Cut 60 - 1 ½” rounds from the loaf of bread. Try to get 3-4 rounds from each bread slice. Lightly oil a sheet pan and spread bread rounds on evenly on pan. Lightly brush tops of bread rounds with Olive oil. Sprinkle tops of bread with salt.
- Position oven rack 2 levels from top of oven. Heat oven to broil.
- Slice tomatoes into ¼ in thick rounds. Set aside. Vertically cut avocado in half. Remove seed and throw away. Without piercing the skin, slice the green part of the avocado halves in half lengthwise with the tip of a paring knife. Rotate the avocado halves 90 degrees and slice the green part of the avocados into ⅛ in. thick slices widthwise. Using a large spoon, carefully scoop out the fruit from the skin, maintaining the slices.
- Place sheet pan of bread rounds in oven. Carefully cook for 3-5 minutes until lightly toasted.
- Lay bread rounds out on a cutting board or dry surface, toasted sides down, in 2 rows. You can do this in batches. On top row, place a small dollop of chipotle mayo. On the bottom row, layer, tomatoes, a hint of salt, bacon, avocado and lettuce. Finish with top row of bread rounds and secure each sandwich with a toothpick. Arrange on a platter and serve.