Preheat oven to 425°F
On a parchment lined baking sheet, place the bacon strips in a single layer and place in oven. Bake for 15 minutes, until bacon is crispy.
While bacon is baking, place the mayonnaise and garlic in a small bowl. Mix and set aside for later.
In another small bowl, combine vinegar and chives.
Place English muffins on a sheet pan and toast for 1-2 minutes in the oven.
Remove bacon and English muffins from the oven. Add bacon drippings to the vinegar/chive bowl to finish the vinaigrette.
Take 2 crispy strips of bacon, chop and add to the mayonnaise/garlic to finish the aioli.
It’s time to build the BLTs. Spread a liberal amount of the aioli on each top and bottom of the English muffins. Now add the sliced tomato, season with salt and pepper and finish the tomato with a spoon of the vinaigrette. Place the butter lettuce on top of the seasoned tomato, followed by the crispy bacon and finish with the top of the English muffin. Enjoy!