Joanna Gaines' BLT with Herby Mayo

BLTs are a staple of summer and with the help of Joanna Gaines, staff writer Kate Harlow stepped up her BLT game.

When the weather turns sunny and warm that means one thing to my taste buds: BLTs.

I absolutely love them and associate them almost exclusively with the summer season. I love their simplicity and their downright scrumptiousness. The weather has turned toward summer and therefore I am craving BLTs recently and decided to take my normal sandwich up a notch by checking out what celebrity chefs do to make their BLTs stand out from the crowd.


BLTs are a thing of beauty. 

I didn’t feel up to making a shrimp remoulade with deep fried tomatoes like Bobby Flay does. That seemed too ambitious for me. After weighing the other options I decided to try Joanna Gaines' recipe for BLTs. Her secret — an herby mayonnaise. 

I halved her recipe as it was just for my family and we didn’t need to make eight BLTs. First I made the herbalicious mayo complete with garlic, chives, parsley, dill, paprika and lemon juice.

Just like her recipe calls for, I cooked my bacon in the oven — it’s my go-to way to cook bacon. It’s a lot less dangerous with two young kids running around. Also, I think the bacon gets cooked more evenly with less chance for splatter burns.

I toasted my toast like I normally do — in the toaster, sliced up some yummy heirloom tomatoes and washed some iceberg lettuce.

I was set to assemble.

I layered everything together and cut the sandwich diagonally, because I feel like it’s a little fancier, and who doesn’t like a little fancy every now and then?

The herb mayo took the BLT up a notch. It added some beautiful, fresh taste to an already dynamite sandwich. 

My husband said it was "OK," but my daughter, who isn’t quite 2 yet, loved it. She ended up eating at least a quarter of my BLT after I had cut it into small bites for her. 

She must take after her mom.

So thanks for dinner, again, Joanna Gaines. 


Easy Herb Mayo

  • 1 cup Mayo 

  • 1 small garlic clove

  • 1/2 teaspoon salt

  • 2 tablespoon chives

  • 1 tablespoon parsley

  • 1 tablespoon dill

  • 1 1/2 fresh lemon juice

  • 1/2 teaspoon paprika

  • 1/2 white pepper if you have it

Mix together all the ingredients and let them sit in the fridge for at least 2 hours.

Recipe courtesy of Magnolia Table by Joanna Gaines.