Season tomatoes with plenty of salt and pepper. Let sit while you prepare the other ingredients.
In a mini food processor, add mayo, olive oil, basil, lemon zest, lemon juice and salt. Puree. Season with salt and pepper.
Line bread up on a baking sheet, toast in the oven, about 2-3 minutes per side.
Remove bread and place pancetta slices on baking sheet. (You may need to use two). Bake pancetta until crisp, about 10-12 minutes. Drain on paper towels.
Spread mayo on both sides of toasted bread, place tomato on top, followed by a piece of pancetta and lettuce. Hold together with cocktail skewers
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/mini-blt-sandwiches-with-basil-lemon-mayo/