Itty Bitty BLTs


Preparation info

  • Difficulty


  • Makes



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Given the widespread popularity that bacon is enjoying, I’m surprised that there isn’t yet a bacon-themed board game. (And the Six Degrees of Kevin Bacon game doesn’t count.) I’m sure one will be hitting game store shelves near you before long. Probably with scratch-and-sniff, if the game developers know their audience.

This is the time to splurge on the best bacon you can get your hands on, thick slices from a top-of-the-line producer. It may mean a trip to a specialty butcher, or even an order from an online source, such as You may find the cocktail-sized loaves in other bread types as well, such as sourdough and rye. Feel free to swap one of those for the pumpernickel, if you wish.


  • ¾ pound top-quality thick-cut bacon
  • 5 to 6 leaves romaine lettuce, tough stems removed
  • ¼ cup top-quality mayonnaise
  • 2 teaspoons finely chopped chives
  • 24 slices pumpernickel cocktail bread, lightly toasted
  • 2 to 3 plum tomatoes, cut into ¼-inch slices


Preheat the oven to 400°F.

Lay the bacon strips on a rimmed baking sheet (it’s okay if they touch or even overlap a bit; they’ll shrink while cooking). Bake until browned and crisp, 10 to 12 minutes, turning the pieces once or twice. Transfer the bacon to a paper towel-lined plate and let cool. Cut the bacon into 2-inch pieces.

Cut the romaine leaves into lengthwise strips about 2 inches wide. Stir together the mayonnaise and chives in a small bowl.

Spread the mayonnaise onto 12 of the bread slices. Top with a slice or two of the tomato and 2 or 3 pieces of bacon, overlapping. Fold the lettuce strips into 2-inch squares and top the bacon with them. Add the remaining pieces of pumpernickel bread and secure with a frilly toothpick or other small pick. Arrange the sandwiches on a platter or tray for serving.