BLTabasco Bites

BLTs are as close as eating gets to heaven. They are the perfect mixture of bacon, mayo, and sweet tomatoes. They are perfect for a solo lunch, but not so ideal for a party, unless they are miniaturized. That is where this idea came from – I wanted a dish that was savory without beings sloppy, cute without being insubstantial.  As a bonus, if you use turkey bacon, this dish is entirely kosher! I also wanted it to be a little spicy without being burn-your-brains-out hot. Feel free to change the amount of Tabasco sauce that you use in the croutons – they really get pretty spicy!

BLTabasco Bites

Ingredients:

1 package bacon or turkey bacon, diced and sauteed until crisp

1 head of iceberg lettuce shredded, or package of shredded iceberg lettuce

18 large cherry tomatoes (like Campari tomatoes – each tomato should be about 2 bites)

1/2 cup mayonnaise (or more, to taste)

1 cup olive oil

2.5 oz. Tabasco sauce

1 baguette

1. Taking your tomatoes, cut the bottom off each one, so there is a flat end to it. Then, cut off the top of the tomato and hollow out the innards.

You want a totally hollow shell, like this.

2. Place all of the tomatoes, hollow side down, on a towel lined cookie sheet and put it in the fridge for an hour. This will help the tomatoes drain and keep the mixture from getting soggy.

3. In the meantime, mix the mayo, lettuce, and bacon in a bowl. Add about 10 dashes of Tabasco.

4. Put the mayonnaise mixture in to a strainer over a bowl, then put that in the fridge and let it strain for at least 30 minutes. A lot of moisture will drain out and, once again, will prevent the bites from being soggy.

5. Cut the baguette, crusts and all, into bite sized cubes, and preheat the oven to 350F. Be sure the croutons are very small – small enough to fit on top of the stuffed tomatoes.

6. Mix the remaining Tabasco and olive oil together in a bowl. It should be a bright orange emulsion.

7. Place the bread bites on a foiled cookie sheet, and cover it with the olive oil mixture. Toss the croutons around so each one gets coated in the mixture.

8. Bake them in the oven for 12 minutes, or until the bread is crisp but not super hard or crunchy.

9. Before serving, fill the tomato with some of the mayonnaise mixture, just to the top of the tomato rim.

10. Top with a crouton and serve.

This is everything delicious. Fresh, creamy, salty, and crunchy. The bacon and lettuce stay crisp, and the mayonnaise mixture solidifies beautifully, staying perfectly in the tomato. The tomato itself stays dry and is the ideal vessel. The crowning touch is the crouton – the Tabasco gets incredibly spicy as it bakes, adding a bright, almost citrusy kick to the dish.

Sandwiches never looked so cute.

*Disclaimer: I was compensated for this recipe by Tabasco*

Comments

  1. Amy says:

    Those are super cute!

  2. Yvo says:

    I was one of the amazingly lucky people to be able to sample these and I have to say they were incredible! Not too spicy for me, either :) Loved it! Thanks for sharing the recipe!

  3. Sarah says:

    LOVED these little bites!

  4. Karin says:

    These look absolutely amazing! Can’t wait to try!

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