A classic BLT, but instead of summery tomatoes, springtime strawberries. Call it an easy excuse to start BLT—er, BLS—season a few months early. If you’re raising your eyebrows at strawberries in a savory application, think of it this way: Tomatoes are a fruit; strawberries are a fruit. Tomatoes are red, juicy, sweet; strawberries are red and juicy and sweet. Tomatoes are delicious; strawberries are delicious.
Beyond the strawberries, the rest of the ingredients are up to you. My dream sandwich has crisp-but-chewy bacon, grainy-seedy bread, and an ungodly amount of mayonnaise. But maybe instead you want cracker-crisp bacon, sourdough bread, and a mere wisp of mayonnaise. It’s all good. I like iceberg lettuce here for its watery crunch and neutral flavor. If you only have romaine, butterhead, or even baby arugula around, though, why not give that a go?
Don’t skip this step: Salting the strawberries before starting the rest of the sandwich draws out their juices, concentrates their flavor, and mingles with the mayo to form a pseudo-dressing. If you can only find smaller strawberries (often these are the sweetest), increase the quantity as needed. You want an uninterrupted layer of berries on the bread.
This is one of our Big Little Recipes, our weekly column all about dishes with big flavor and little ingredient lists. Do you know (and love) a recipe that’s low in ask, high in reward? Let us know in the comments. —Emma Laperruque
4 to 6
ripe strawberries, tops removed and halved or quartered vertically
Add the strawberries to a bowl and sprinkle with a pinch each of salt and pepper. Toss, then let hang out while you work on the rest of the sandwich.
Add the bacon to a cast-iron skillet and set over medium heat. Cook, shuffling around and flipping until crisp, 6 to 8 minutes.
Use tongs to transfer the bacon to a plate, then immediately add the bread to the pan. Cook for 1 to 2 minutes per side, lowering the heat if needed, until the bread is toasty and golden-brown. Transfer the bread to a plate and let cool for a couple minutes.
Spread each slice of bread with mayo, then build the sandwich in this order: strawberries, bacon, lettuce. Slice in half and eat immediately.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.