Cheers to a fun pub type meal at home! I love any kind of mini food. For some reason it just tastes better and looks so good. Sliders have become very popular in pubs and restaurants so I tried to come up with my own version using a basil mayo recipe from one of my favorite sources, Cook’s Illustrated. The mayo comes from my new Menu Cookbook that has quickly become my new source for inspiration. I actually bought this book (and another) for Heather for her birthday and after thumbing through the pages I had to get a copy for myself. The recipes are great alone or a fun way to cook for a dinner party. It lays out everything you need to feed a crowd and how to plan it.
These mini BLTs are great for a quick meal served with a side of roasted mini potatoes or on their own as an appetizers for a party or get together. You can make as many or as few as you like.
For the basil mayo:
2 cups fresh basil leaves
2/3 cup mayo
4 tsps lemon juice
2 garlic cloves
salt and peper to taste
For the sliders:
slider rolls (I used Trader Joe’s mini burger buns)
fresh basil leaves
1. Prepare the bacon. Preheat the oven to 400 degrees. Place the bacon in a single layer on a foil lined baking sheet (you may need more than one depending on how much you are planning to make). Bake for 17-20 minutes. Remove from the oven when the bacon is browned around the edges but not burnt. Transfer to a paper towel lined plate to cool.
2. While the bacon cooks prepare the basil mayo. Place all ingredients in a food process and pulse until smooth.
3. When the bacon is cooked and the mayo is finished, toast the slider rolls. Spread some basil mayo on each roll. top with bacon, tomato, and fresh basil. Serve with roasted herbed potatoes for a nice meal or as an appetizer.
*For roasted potatoes toss 1lb. small, halved, potatoes with olive oil and chopped fresh herbs. Place in a single layer on a baking sheet and cook in a 400 degree oven for about 20 minutes (more or less depending on the size) or until crispy.
Source: Basil mayo from America’s Test Kitchen Menu Cookbook