Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipes 25 and 26 of 457 are BLT Sandwiches with Easy Herb Mayo — and let me just say: we are not worthy of this level of sandwich science.
A good BLT is more than the sum of its parts. It’s salty, juicy, crisp, creamy, and fresh — a perfectly engineered bite. When it’s done right, it feels like a little victory between two slices of bread.
I started with the focaccia I baked earlier in the week (Recipe 23), sliced and toasted on the skillet just until golden at the edges. From there, the build was intentional:
🥓 Thick-cut bacon, cooked until crisp but not brittle
🍅 Vine-ripened tomatoes, salted and rested for 10 minutes
🥬 Chilled lettuce for crunch
🥄 And the magic? A homemade herb mayo that I stirred together: Hellmann’s, lemon, garlic, dill, chives, sweet paprika, and white pepper.
I planned it for breakfast. By lunch, I was already thinking of making it again.
A Few Notes from My Kitchen:
- The focaccia held up beautifully; chewy, golden, and sturdy enough to catch every drip of tomato juice and herby mayo.
- I used Hellmann’s for the base of the dressing, as Joanna recommends. A quick stir with lemon and fresh herbs transformed it into something totally next-level.
Verdict: ⭐⭐⭐⭐⭐ = Make this now
A forever favorite. Instant classic. Feels like something Joanna would hand you in a wax paper wrapper on a front porch swing.
This one’s got everything — flavor, texture, balance.
And the mayo? The kind of thing that makes you wonder why we don’t all keep a mason jar of herb mayo in the fridge at all times.
431 recipes to go
Gracefully yours,
Meal & Grace 