Mini Blts

• 2 large egg yolks
• 1 teaspoon Dijon mustard
• 12 lemon, juice of
• 1 cup oil, such as canola or 1 cup olive oil
• 8 slices white bread
• 12 small head romaine lettuce
• 12 lb cooked bacon
• 1 pint grape tomatoes, halved
• 12 bunch chives, chopped
• coarse salt & freshly ground black pepper

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

egg yolks, mustard, lemon, oil, white bread, head romaine lettuce, bacon, grape tomatoes, chives, salt

Taken from www.food.com/recipe/mini-blts-122697 (may not work)