Found on Country Living, this month’s featured recipe, mini BLT sandwiches, is courtesy of Marc Meyer, executive chef at Cookshop and Five Point in New York City. Whether it is for a wedding or a corporate event, these savory BLT hors d’Oeuvres have a flavorful taste that will make a good first impression and have people coming back for seconds.
Photo by Kana Okada
INGREDIENTS:
- 2.75 c. all purpose flour
- 2 tbsp. sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. baking soda
- 2 stick unsalted butter
- 1 c. Buttermilk
- 1 large yellow tomato
- 0.75 c. mayonnaise
- 12 oz. thick-cut bacon
- 1 small bunch arugula
PREPARATION:
- Preheat oven to 375 degrees F. In a large bowl, combine dry ingredients; cut in butter with a pastry cutter. Add buttermilk and stir.
- On a floured surface, roll dough to 1/2-inch thickness. Using a 1 /2-inch-round cutter, cut out biscuits; bake on a baking sheet until golden, about 15 minutes.
- In a small bowl, mix tomato with mayonnaise. Split biscuits. Layer each with mayo mixture, 2-inch piece bacon, and arugula.Nutritional information is based on 1 sandwich.
