Description

These irresistible mini tomato sandwiches with a smoky bacon-flavored mayonnaise are perfect for a light snack or party appetizer. Featuring tender, juicy tomato slices seasoned with sea salt and black pepper, layered between soft white sandwich bread spread with a flavorful smoky mayonnaise, these bite-sized sandwiches are both simple and sophisticated. The optional chives add a fresh herbal touch, making them an elegant addition to any gathering.

Ingredients

Scale

For the Sandwiches:

½ loaf white sandwich bread, crusts removed
2 medium ripe tomatoes, thinly sliced
Flaky sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon chopped chives (optional)

For the Smoky Mayonnaise:

½ cup mayonnaise (vegan or classic)
½ teaspoon smoked paprika
⅛ teaspoon garlic powder
1–2 drops liquid smoke (optional)
1 teaspoon Dijon mustard
Salt to taste

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Instructions

Prepare Smoky Mayonnaise: In a small bowl, whisk together mayonnaise, smoked paprika, garlic powder, liquid smoke (if using), Dijon mustard, and salt until smooth and fully combined. Refrigerate for at least 10 minutes to allow flavors to meld and develop.
Slice and Dry Tomatoes: Thinly slice the tomatoes into rounds about ¼ inch thick. Blot the tomato slices gently with paper towels to remove excess moisture, preventing sogginess in the sandwiches.
Prep Bread: Remove the crusts from the white sandwich bread. Then cut each slice into quarters or into the desired mini sandwich shape, ensuring uniform pieces.
Assemble Sandwiches: Spread a generous layer of the smoky mayonnaise on one side of each bread piece. Place a single tomato slice on the mayo-spread bread, then season lightly with flaky sea salt and freshly ground black pepper. Top with another bread piece, mayo side down, to form the sandwich.
Garnish and Serve: If using, sprinkle chopped chives on top of the sandwiches for a fresh flavor and attractive presentation. Serve immediately on a platter or chilled tray to keep the sandwiches fresh and prevent sogginess.

Notes

For a vegan version, use vegan mayonnaise.
Blotting tomatoes well is crucial to avoid soggy bread.
The smoky mayonnaise can be made ahead and refrigerated for up to 3 days.
Serve the sandwiches shortly after assembling for the best texture and freshness.
Adjust seasoning to taste, especially the salt and smoked paprika levels.