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    You are in: Home / Recipes / Mini Blts Recipe
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    Mini Blts

    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    20 mins

    6 mins

    Elizabeth Fullerton's Note:

    This came from the show "Home Plate". I posted this here so that I could find it easier.

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    Units: US | Metric


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

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    Nutritional Facts for Mini Blts

    Serving Size: 1 (1319 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 122.5
    Calories from Fat 92
    Total Fat 10.3 g
    Saturated Fat 2.0 g
    Cholesterol 20.9 mg
    Sodium 210.3 mg
    Total Carbohydrate 4.1 g
    Dietary Fiber 0.4 g
    Sugars 0.4 g
    Protein 3.4 g

    The following items or measurements are not included:


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