lemon juice lemon zest low-fat mayonnaise olive oil package whole-grain cocktail bread, about 30 slices roma tomatoes, sliced 1/2thick roughly chopped basil roughly chopped romaine lettuce Salt and freshly ground black pepper thinly sliced pancetta Appetizers

Wedding Food Ideas: Mini BLT Sandwiches

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Wedding Food Ideas: Mini BLT Sandwiches

Mini BLT Sandwiches
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Servings Prep Time
15 sandwiches 35 minutes
Servings Prep Time
15 sandwiches 35 minutes
Mini BLT Sandwiches
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
15 sandwiches 35 minutes
Servings Prep Time
15 sandwiches 35 minutes
Ingredients
  • 4 inch roma tomatoes, sliced 1/2thick
  • Salt and freshly ground black pepper
  • 3/4 cup low-fat mayonnaise
  • 1 tablespoon olive oil
  • 1/2 cup roughly chopped basil
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 package whole-grain cocktail bread, about 30 slices
  • 15 pieces thinly sliced pancetta
  • 2 cups roughly chopped romaine lettuce
Servings: sandwiches
Units:
Instructions
  1. Preheat oven to 425°F.
  2. Season tomatoes with plenty of salt and pepper. Let sit while you prepare the other ingredients.
  3. In a mini food processor, add mayo, olive oil, basil, lemon zest, and lemon juice. Puree. Season to taste with salt and pepper.
  4. Line bread up on a baking sheet; toast in the oven, about 2-3 minutes per side.
  5. Remove bread and place pancetta slices on baking sheet. (You may need to use two.) Bake pancetta until crisp, about 10-12 minutes. Drain on paper towels.
  6. Spread mayo on both sides of toasted bread. Place tomato on top, followed by a piece of pancetta and lettuce. Hold together with cocktail skewers.
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Source: Nicole Shoemaker – Cooking For Keeps

 

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