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BLT Sandwiches

Source of Recipe

From "Magnolia Table" by Joanna Gaines


Recipe Introduction

"The combination of smoky bacon, crisp lettuce, and sweet, juicy tomato slices is a classic for a reason. Here it's made even more delicious by a couple of quick and easy embellishments. Spreading mayonnaise on the bread and toasting it on the stovetop give it a perfectly brown crust without drying out the slices. And an herb-and-lemon mayonnaise marries all the elements together beautifully."

List of Ingredients

â—¦ 20 thick slices applewood-smoked or peppered bacon (about 1½ pounds)
â—¦ ¼ cup mayonnaise, preferably Hellmann's
â—¦ 8 thick-cut slices white country bread
â—¦ ½ cup Easy Herb Mayo
â—¦ 8 large butter lettuce leaves
â—¦ 3 vine-ripened tomatoes, sliced
â—¦ Kosher salt and freshly ground black pepper



Recipe

Preheat the oven to 400° F.
Arrange the bacon slices on one or two baking sheets. Bake until desired crispiness is reached, about 20 minutes. Line another baking sheet with paper towels and transfer the bacon to the paper towels to drain.

Spread a small amount of plain mayonnaise on both sides of each slice of bread. Heat a skillet over medium heat and toast the bread on both sides until crispy and brown, 1 to 2 minutes per side.

Lay out four slices of the toast and spread each with 1 tablespoon of the herb mayo. Layer lettuce, bacon, and tomato slices on top and season to taste with salt and pepper. Spread each of the remaining four slices of toast with 1 tablespoon herb mayo and place mayo-side down on the toppings to form four BLTs. Slice each in half and serve.


Makes 4 servings


Easy Herb Mayo:

Fresh herbs and lemon juice transform regular mayonnaise into a zesty spread that elevates every sandwich it's used in. In addition to the BLT, try it with smoked turkey and cheese on a toasted brioche bun or mix it with cooked shredded chicken for a quick chicken salad. Working salt into the garlic and turning it into a paste mellows its sharp bite and makes it easier to completely incorporate into the mayonnaise. Chill the mayonnaise in the refrigerator for a couple of hours to allow the flavors to meld and the fresh herbs to really stand out.


â—¦ 1 cup mayonnaise, preferably Hellmann's
â—¦ 1 small clove garlic
â—¦ ½ teaspoon kosher salt
â—¦ 2 tablespoons minced chives
â—¦ 1 tablespoon minced fresh flat-leaf parsley
â—¦ 1 tablespoon minced fresh dill
â—¦ 1½ teaspoons fresh lemon juice
â—¦ ½ teaspoon sweet paprika
â—¦ ½ teaspoon ground white pepper

Place the mayonnaise in a medium bowl. Mince the garlic on a cutting board, then add a couple of pinches of the salt to it. Tilt the knife at an angle, and scrape it over the mixture several times to work it into a paste. Add it to the mayonnaise along with the rest of the salt, the chives, parsley, dill, lemon juice, paprika, and white pepper. Stir until well combined. Cover and refrigerate for 2 hours before serving. Store in a covered container in the refrigerator for up to 3 days.


Makes about 1 cup