Cut each bacon strip into 4 equal pieces. Cook until crispy using one of the methods below. Drain on paper towels and set aside.Stovetop: Place bacon pieces in a frying pan over medium heat. Cook for 5 minutes, flip, and cook the other side for 2–3 more minutes until crispy. Drain on paper towels.Oven: Line a baking sheet with parchment paper. Lay bacon pieces in a single layer. Bake at 400°F for 15–18 minutes until crispy. Best for large batches. Test your cocktail tomatoes against your round cookie cutters to find the size that fits a tomato snugly. Use this cutter for all cuts in the recipe.
Slice cocktail tomatoes into rounds no thicker than 1/4 inch. Lay the slices on paper towels and blot well to remove excess moisture. Set aside.
Press the round cookie cutter through the butter lettuce leaves to cut out lettuce circles. Do not stretch out the lettuce folds before cutting. Make sure the lettuce is completely dry before proceeding.
Cut bread circles using the same round cookie cutter. For cleaner cuts, place bread slices in the freezer for 20–30 minutes before cutting. You should be able to get 2 circles from each slice of bread.
Assemble the tea sandwiches. Place a bread circle on a clean surface. Spread a thin layer of mayo on top. Layer on a lettuce circle, a tomato slice, then a bacon piece. Place a second bread circle on top. Spread mayo on it. Add another lettuce circle, another tomato slice, and another bacon piece. Skewer straight through the center with a cocktail fork to hold all layers in place.
Repeat to assemble all sandwiches. Serve at room temperature.
