1. Preheat oven to 400°. Invert a muffin tin upside down onto a large rimmed baking sheet.
2. Cut 8 slices of bacon in half crosswise. Lay two of the halved strips onto an inverted muffin tin cup in the shape of a cross. Weave two more half pieces on both sides to create a mini weave. Wrap the entire cup with a whole slice of bacon. Repeat to make three more cups. Bake until crispy, about 20 minutes. Let cool for at least 15 minutes.
3. Make dressing: In a medium bowl, whisk together Greek yogurt, lemon juice and chives and season with salt and pepper. Add tomatoes and lettuce and toss to coat.
4. Remove bacon cups from muffin tin and fill with dressed lettuce and tomatoes. Garnish with more chives and serve.

DID YOU KNOW?

The BLT evolved from the tea sandwiches served at a similar time to the club sandwich, although it is unclear when the name BLT became the norm.

While there are variations on the BLT, the essential ingredients are bacon, tomatoes and lettuce, on a slice of bread. The quantity and quality of the ingredients are matters of personal preference. The bacon can be well cooked or tender, but as it “carries” the other flavors, chefs recommend using higher quality meat; in particular, chef Edward Lee states “Your general supermarket bacon is not going to cut the mustard.”^[2]

Iceberg lettuce is a common choice because it does not add too much flavour whilst adding crunch. Food writer Ed Levine has suggested that BLT does not require lettuce at all, as it is “superfluous”, a suggestion that Jon Bonné, lifestyle editor at MSNBC, described as “shocking”. Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds.

The sandwich is sometimes served with dressings, like mayonnaise.  The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference.

So, go grab those ingredients and make yourself the most awesome BLT ever!!!