1 small onion
1 large egg + 2 large yolks
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon cayenne
1 teaspoon celery seed salad dressing
2 cups corn oil
2 loaves Pepperidge farm extra thin white bread
2 loaves Pepperidge farm extra thin wheat bread
12 small ripe tomatoes (2 1/2-3″ diameter)
12 ounces bacon
Mayonnaise: In a food processor, chop the onion fine. Add the remaining ingredients, except for the oil, and process for 1 minute. With the machine running, pour in the oil slowly through the feed tube. Taste the mayonnaise for seasoning and adjust if needed. Scrape into a small bowl, cover and refrigerate immediately. This is best made 24 hours ahead.
Sandwiches: With the cutter, cut rounds from the bread and store them in an airtight container at room temperature. (This may be done 1 day ahead.) Cook the bacon until very crisp, 10-12 minutes (or bake in oven at 375ºF). Drain it well on paper towels and crumble it. Core and slice each tomato into 5 slices, and seed it. Drain the slices on a rack over a baking sheet.
To assemble, line a baking sheet with wax paper. Spread the white bread rounds with the spicy mayo and place them on the baking sheet. Place a tomato slice on each bread round. Sprinkle each round with crumbled bacon.
Spread the wheat bread rounds with more mayo and place them, mayo side down, on top of the other rounds. You can layer the sandwiches no more than 3 deep, with wax paper between the layers.
Cover the sandwiches tightly with plastic wrap and refrigerate until serving.
Makes 60 hors d’oeuvres.