Mini Blts

Directions

1. 1
   Using a medium bowl, whisk together egg yolks, mustard, and lemon juice until smooth.
2. 2
   Add the oil, a drop at a time, whisking until the mixture starts to thicken.
3. 3
   Season with salt and pepper.
4. 4
   Transfer to an airtight container and refrigerate until needed.
5. 5
   Heat oven to 450F Using a rolling pin, flatten each slice of bread to 1/8-inch thickness.
6. 6
   Using a 2-inch cookie cutter, cut 4 rounds from each slice of bread.
7. 7
   Press rounds into mini-muffin pans forming shallow cups and bake until light brown, about 6 minutes.
8. 8
   Cool slightly, transfer to a wire rack and cool completely.
9. 9
   Store in an airtight container.
10. 10
    Remove center rib of lettuce leaves and cut leaves into 1/8-inch strips.
11. 11
    Using a large saute pan over medium heat, cook bacon until crisp.
12. 12
    Drain on paper towels, crumble and set aside.
13. 13
    Using a large bowl, toss together bacon, lettuce and tomato.
14. 14
    Add 2 tablespoons mayonnaise, adding more if needed just to bind mixture.
15. 15
    Season with salt and pepper.
16. 16
    Fill toasted cups with a heaping teaspoon of the bacon mixture, sprinkle with chives and serve immediately.
17. 17
    Store remaining mayonnaise in an airtight container, refrigerated up to 2 days.