![Mini Tomato Sandwiches With Bacon Mayonnaise](https://cdn.statically.io/img/www.southernliving.com/thmb/YAF6_fuTW5wF0HHnPy4OeDDtIuU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2575601_wcibm_5492_0_0_0_0_0_0_0_0-2000-6d0d9c410eb14dfda77e208936f29f8c.jpg)
Ingredients
-
4 bacon slices (about 3 oz.), finely chopped
-
1/2 cup mayonnaise
-
2 teaspoons chopped fresh chives
-
1/2 teaspoon lemon zest (from 1 lemon)
-
1/2 teaspoon kosher salt, divided
-
15 very thin white bread slices (such as Pepperidge Farms), crusts removed
-
1 large (8 oz.) red beefsteak heirloom tomato, cut into 1/4-inch-thick slices
-
1/4 teaspoon black pepper
-
1 large (8 oz.) yellow heirloom tomato, cut into 1/4-inch-thick slices
Directions
-
Place chopped bacon in a small nonstick skillet over medium; cook, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels.
-
Stir together bacon, mayonnaise, chives, zest, and 1/4 teaspoon of the salt in a small bowl. Spread mayonnaise mixture on 10 bread slices. Layer 5 of the mayonnaise-coated bread slices with red tomato slices; sprinkle with 1/8 teaspoon each of the salt and pepper. Top with remaining 5 mayonnaise-coated bread slices, coated side up; layer with yellow tomato slices, and sprinkle with remaining 1/8 teaspoon each salt and pepper. Top with remaining 5 bread slices.
-
Cut each sandwich into 4 pieces, and serve immediately.
Chef's Notes
Prepare the sandwiches 1 hour ahead, and then refrigerate. Transport in a container lined with paper towels to keep them in place.