Heat the oven to 375 degrees F with the rack in the center. Arrange the bacon strips in a single layer without touching on 2 baking sheets and bake, 1 at a time, in the oven for 10 minutes. Drain and let cool on paper towels. Crumble the bacon into small pieces, about 1/2 inch each. Set aside.
Meanwhile, heat 3 cups water in a small saucepan until almost boiling. Place the sun-dried tomatoes in a medium bowl and cover with the very hot water. Allow the tomatoes to soak until they are soft, about 20 minutes. Drain, pat dry, and finely chop. Combine the tomatoes and the mayonnaise. Season generously with salt and pepper.
Spread each bread slice with the mayonnaise mixture. Generously sprinkle half of the bread slices with the bacon, sprinkle with pepper, and top with lettuce andthe remaining bread. Trim the crusts. Slice each in half and serve.
Combine the oils in a large glass measuring cup. In the bowl of a food processor, add the eggs, mustard, and 3/4 teaspoon of salt. Process until the mixture is foamy and pale, about 1 1/2 minutes. With the machine running, add the oil, drop by drop, until the mixture starts to thicken (about 1/2 cup of oil total)/ do not stop the machine at this point or the mayonnaise may not come together.
Add the remaining oil in a slow, steady stream. When all of the oil has been incorporated, slowly add the lemon juice. Taste and adjust the mayonnaise for seasoning. Fresh mayonnaise can be kept, refrigerated, in an airtight container for up to 5 days.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Yield: 2 1/2 cups
Use light olive oil to make the mayonnaise for delicately flavored foods such as tea sandwiches Use richly flavored extra-virgin olive oil for a more assertive version. .
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