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Mini BLT with California Mayo

Makes 12, about 6 servings

Mayonnaise Ingredients:

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 teaspoon minced fresh thyme
  • 12 slices (about 10 ounces) bacon, cut in half

BLT Ingredients

  • 6 slices of sourdough sandwich loaf, crust removed and cut into 24 two-to three-inch squares
  • 4 small (about 12 ounces) tomatoes, sliced
  • 2 avocados, peeled and sliced (optional)
  • Arugula leaves, about 1 cup

Directions:

  1. Stir mayonnaise, mustard, shallot and thyme to blend in a small bowl. California Mayo can be made up to 4 days ahead; cover and refrigerate
  2. Cook the bacon until crisp and drain well. Lightly toast the bread
  3. Spread half of the toasts with California Mayo. Top with tomato slices, 2 pieces of bacon, avocado slices and arugula. Spread the remaining pieces of toast with the mayo and place atop sandwiches; press gently to compress slightly. Secure with a sandwich pick and serve. Enjoy with Lightly Bubbled Chardonnay

See all Tips and Recipes from Emily Henderson

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