How to Make BLT Sandwiches – Magnolia Table

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I am always on board for a good BLT! Some good, thick bacon, crisp green lettuce and juicy tomatoes are always a good idea! This is a classic recipe that takes very little time but gives you a huge reward! I was so excited for today’s recipe review because it comes with a small twist — herb mayo. And while I am a huge fan of classic mayo in a blt, I think an herb mayo will be just what these sandwiches need!

On to my review of these sandwiches. First of all, like I mentioned earlier these sandwiches are so easy to make. Perfect for week nights that you don’t want to spend hours cooking. Let’s start with the herb mayo. You can and should make this ahead of time so it has time to sit in the fridge. But overall, it’s the herb mayo that makes this BLT Sandwich. It brings a unique richness and flavor to the BLT. I was honestly planning on my husband hating this sandwich since he loves classic BLT sandwiches the best. But this herb mayo was a hit with both of us. The flavors complimented each other so well and just really ramped up a classic. The full recipe and more can be found in the Magnolia Table Cookbook by Joanna Gaines. If you choose to try this recipe, let me know in the comments below!

Overall Review: 4.5/5

BLT Sandwiches

Recipe From Magnolia Table by Joanna Gaines

BLT Sandwich

  • 20 Bacon Slices (Applewood or Pepperwood Preferred)
  • 1/4 cup Mayonnaise
  • 8 Thick Slices White Country Bread
  • 1/2 cup Easy Herb Mayo ((see below))
  • 8 Lettuce Leaves (Butter Lettuce if you can)
  • 3 Tomatoes

Easy Herb Mayo

  • 1 cup Mayo (I prefer Kraft)
  • 1 small garlic clove
  • 1/2 tsp Salt
  • 2 tbsps Chives
  • 1 tbsp Parsley
  • 1 tbsp Dill
  • 1 1/2 Fresh lemon juice
  • 1/2 tsp Paprika
  • 1/2 White pepper (If you have it (I had to use black pepper) )
  1. Let's start with the herb mayo!

    1 Cup of mayo, black pepper, salt, paprika, chives, parsley, and dill. Mix together and set in the refrigerator. It's recommended for 2 hours, but I only had it in there a half hour and it tasted great!

  2. Set the oven to 400 degrees and place the bacon on a baking sheet. Set in the oven for 15-20 minutes. My husband doesn't like the bacon super crispy so it was only in there about 15 minutes before I took it out. Place on paper towels so the grease can come off the bacon.

  3. Place small amounts of mayo on each side of the country bread and toast until golden brown.

  4. Once both sides are toasted, place on a plate and begin assembling.

  5. Place a good tablespoon of the herb mayo on each slice. Add the bacon, tomato, lettuce and salt and pepper.

  6. Place the sides together to create two sandwiches. Cut in half and serve as halves!

  7. Enjoy!

Baja Grilled Flank Steak Salad Review & Recipe

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It FINALLY feels like summer in Pittsburgh(or every other day does)! There is some heat again and that makes me crave summer foods! This Baja Grilled Flank Steak Salad sounded amazing so I decided to give it a shot! It’s super easy to make and takes very little time and effort. Perfect for the warm summer days ahead!

Overall Review: 4.2/5

The salad is easy to make and the steak seasoning is really good. I would go light on the romaine lettuce and add as necessary. The biggest suggestion I have with salads like this is to make sure that you get a bunch of ingredients in every bite. It makes the salad taste great and helps you avoid that bland lettuce taste! Its absolutely worth a shot and would be great for those days when you don’t want to spend hours cooking.

Baja Grilled Flank Steak Salad

Our review of this recipe from SkinnyTaste!

  • Cumin
  • Chipotle Chile Powder
  • Salt
  • Garlic Powder
  • Paprika
  • Flank Steak
  • Lemon Juice
  • Scallions
  • Cilantro
  • Black Pepper
  • Corn
  • Romaine Wedges
  • Avocado
  • Cherry Tomatoes
  • Cotija Cheese
  1. Add cumin, chile powder, paprika, cumin, garlic powder, and salt in a bowl.

  2. Mix spices and rub onto steak

  3. Add lemon juice, lime juice, olive oil, cilantro and black pepper to a bowl and whisk to create your dressing.

  4. Let your steak sit for 10-15 minutes with the rub on it

  5. Put the steak on a medium-hot grill. I put it on for about 10 minutes and it was nice and pink.

  6. Once the steak is done, set it aside. Letting it rest is important so don't skip this step!

  7. Add romaine lettuce, cherry tomatoes, cheese, avacado and corn to the lettuce.

  8. Cut your steak into bite size pieces and add to salad

  9. Finally add the dressing and toss!

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