• 18 slices bread, toasted and cut into quarters
  • 3 to 4 small plum tomatoes, sliced (2 slices per sandwich)
  • 1 head iceberg lettuce, sliced
  • 1/2 cup mayo
  • 8 slices bacon, cooked until crispy and cut into thirds


Arrange ingredients into mini sandwiches: Start with a piece of toast, spread it with mayo and top with tomato, a slice of bacon, a piece of lettuce, another slice of bread spread with mayo, a tomato, a slice of bacon, a piece of lettuce and another slice of bread. Skewer the mini club sandwich and repeat with the rest of the ingredients.

Assemble finished BLT Kebobs in assorted cups sticking the skewer end in rice or beans to hold up and display the hors doeuvres.