Test Kitchen craving: Mini BLTs

mini blt's

Sometimes, the best recipe inspiration comes out of necessity. And today, when I say necessity, I mean craving.

Today I was craving bacon…salty, crispy, smoky bacon (OK most days I crave bacon).

Lucky for me, we had some extra bacon, cherry tomatoes and lettuce in The Test Kitchen. We also had some whole wheat mini pita breads that weren’t used during recipe development this week. Out of these leftovers were born these super cute mini BLTs. They were great for lunch and would also make a simple appetizer.

Here is how I made them.

5 slices bacon

10 whole wheat mini pita breads

2 tbsp mayonnaise

2 leaves romaine lettuce, torn into small pieces

8 cherry tomatoes, each thinly sliced into 4 slices

Cook bacon in skillet over medium heat until crispy, about 5 minutes. Drain on paper towel–lined plate. Cut into 1-inch (2.5 cm) pieces.

Cut off top quarter of each mini pita. Carefully open and spread each with about ½ tsp mayo. Layer in lettuce, tomato slices and 2 pieces bacon.

Makes 10 mini BLTs.

 

Photography by Leah Kuhne