BLT Bites with Homemade Bacon

Ingredients

• 6 slicesthick-cut bacon, each slice cut into 4 pieces
• 4 slicesItalian bread
• 12grape or cherry tomatoes, cut into bite-sized pieces
• 28 g (2 tablespoons)butter
• 120 ml (½ cup)ranch dressing
• 25 g (½ cup)iceberg lettuce, cut into 2.5 cm (1-inch) squares

Instructions

1. 1

   Cook the bacon

   Preheat the oven or grill to about 220°C (425°F). Arrange the bacon on a cooling rack set over a baking tray and cook for about 8 minutes, or until crisp. Leave it to cool, and prepare the other ingredients while it cooks.

2. 2

   Toast the bread

   Heat a grill or cast-iron grill pan over high heat. Butter all sides of each slice of bread, then grill for 2–3 minutes per side, until toasted. Cut the bread into 2.5 cm (1-inch) pieces.

3. 3

   Assemble the bites

   Once the bacon and toast have cooled, thread a tomato piece, a few pieces of lettuce, a piece of bacon and a piece of bread onto each skewer. Repeat until all the bites are assembled.

4. 4

   Add the dressing

   Drizzle each bite with a little ranch dressing and serve.

What are BLT bites?

A BLT is a bacon, lettuce and tomato sandwich, a familiar American combination served here as a small appetiser rather than a full sandwich. Each skewer brings together the same savoury, crisp and fresh elements in a few bites.

Grilled Italian bread gives the toppings a sturdy base, while ranch dressing adds a creamy finish. The recipe works well for a gathering because the pieces can be assembled individually.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 2g protein, 5g carbs, 6g fat.

The bread and tomatoes provide most of the carbohydrates, while bacon and ranch dressing contribute much of the fat; the bacon also supplies some of the protein. Pair a few bites with a fresh salad or vegetable crudités for a more balanced plate.

Choosing the ingredients

Bacon: Thick-cut slices provide substantial pieces for threading and are easy to portion into four sections each. Cook them until crisp so they hold their shape on the skewers.

Bread: Italian bread is grilled with butter for a toasted, flavourful base. Choose slices that are firm enough to cut into neat cubes.

Getting crisp bacon

Rack setup: Set the bacon on a cooling rack over a baking tray so it can cook on the rack as directed. Keep an eye on it near the end of the 8-minute cooking time, as thickness and equipment can affect when it turns crisp.

Cooling: Let the bacon cool before assembling. This makes it easier to handle and helps keep the lettuce from wilting on contact.

Grilling the bread

Butter: Coat all sides of the bread slices so the pieces toast evenly. Cut them into 2.5 cm (1-inch) pieces after grilling.

Doneness: Grill for 2–3 minutes per side, looking for toasted surfaces rather than relying on time alone. Let the bread cool before threading it onto the skewers.

Assembling each skewer

Order: Thread on tomato, a few pieces of lettuce, bacon and bread, following the method. Keep the pieces secure without pressing them tightly together.

Dressing: Drizzle the ranch over the assembled bites just before serving. This keeps the bread from soaking up the dressing while the bites wait.

Serving at a gathering

Serve the bites soon after adding the dressing, while the bread and bacon are still crisp. They pair well with other small appetisers or a simple platter of raw vegetables.

If preparing ahead, cook and cool the bacon and toast first, then assemble and dress the bites close to serving time.

Recipe notes & tips

• Cut the bacon into four pieces per slice before cooking, as specified, so the portions are ready to thread.
• Prepare the tomatoes and lettuce while the bacon cooks to make assembly quicker.
• Butter the bread on all sides for an evenly toasted result.
• Let both the bacon and toast cool before building the skewers.
• Add the ranch dressing just before serving to help the bread stay crisp.

Variations

• Use sourdough: Swap in firm sourdough slices for a tangier toasted base.
• Add black pepper: Grind a little over the assembled bites for extra savoury flavour.
• Try a different dressing: Use a creamy dressing you enjoy in place of ranch.
• Make smaller bites: Cut the bread and toppings into smaller pieces for a more delicate appetiser.
• Add fresh herbs: Scatter chopped chives over the bites after dressing them.

Common mistakes to avoid

• Undercooking the bacon: Cook until crisp so the pieces are easier to handle on the skewers.
• Overtoasting the bread: Check it after 2 minutes per side and remove it when toasted.
• Assembling while hot: Cool the bacon and bread first to avoid wilting the lettuce.
• Crowding the ingredients: Thread them loosely so each bite is easy to eat.
• Dressing too early: Drizzle the ranch shortly before serving to keep the bread from softening.

How to store

Store leftover assembled bites in an airtight container in the fridge and eat within 1 day; the bread will soften. For better texture, keep cooked bacon and toasted bread separate from the lettuce, tomatoes and dressing, then assemble when serving. Reheat the bacon and bread briefly in the oven or grill before assembling.

Frequently asked questions