In this BLT, speck from northern Italy is substituted for the bacon. Its flavor is slightly more robust than prosciutto. Speck is cured, then lightly smoked over the course of a few months, allowing the smoke to penetrate the meat thoroughly. Make sure to lightly crisp the speck, it should still be pliable, so it can be folded to fit into the mini sandwich. Buy your micro greens day of the party, they do not last more than two days, and you want them to be ultra fresh.
MAKES 24 BITES
CRISP THE SPECK
8 slices speck
Spray coat a heavy pan with oil. Fry strips briefly, about 1 min each side, to just crisp. Cut each slice into 3 pieces.
MAKE THE SPICY MAYO
1/2 CUP mayonnaise
1 TB sriracha
1/2 tsp lime zest
1/4 tsp organic garlic salt
Whisk together ingredients in a small bowl.
CREATE THE BLTS
focaccia (12-inch square)
arugula micro greens
cherry tomato, sliced into rounds
Cut focaccia into 1-inch squares, then slice in half horizontally to create the top and bottom. On each half slather the spicy mayo then top with arugula and a slice of tomato. Fold the speck to fit bread, fit in between the two halves and secure with a pick.
Check out our other recipes featuring mini ingredients in 13 Everything Mini