Greg DuPree
Hands-On Time
12 Mins
Total Time
12 Mins
Yield
4 (serving size: 2 sandwiches)

Easy to make and even easier to eat, these tiny sandwiches make incredibly fun appetizers. Seriously, BLT’s are delicious, but we might be converting to mini ones from here on out. The toasted bread and plenty of creamy mayonnaise offer a great contrast in texture and flavor. A small round cookie cutter makes cutting the bread and cheese easy, but you can use any round object with an edge to do the same (like a bottle cap). Serve these at your next party, or spread out all of the ingredients to create a DIY mini BLT station.

How to Make It

Step 1

Using a 2 ¼-inch round cutter, cut 16 rounds from bread slices. Discard any remaining bread, or reserve for another use. Cut halloumi into ¼-inch-thick slabs. Using 2 ¼-inch cutter, cut 8 rounds from halloumi slices. Reserve remaining cheese for another use.

Step 2

Toast bread rounds. Heat a grill pan over high. Grill cheese rounds until grill marks appear, about 2 minutes per side. Spread mayonnaise evenly on 1 side of each toasted bread round. On each of 8 bread rounds, layer 1 tomato slice, 1 grilled halloumi round, 2 arugula leaves, and 1 bacon piece. Cover with remaining bread rounds. Secure each sandwich with a wooden pick.

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Ratings & Reviews

/5
Reviews
five_whole_stars