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.

Bacon, Lettuce & Strawberry Sandwich

Ingredients 

• 4 to 6 ripe strawberries, tops removed and halved or quartered vertically
• Kosher salt and freshly ground black pepper
• 2 thick slices bacon, halved
• 2 slices bread
• 4 leaves iceberg lettuce
• Mayonnaise, to taste

• Directions

• 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.

https://food52.com/recipes/83017-bacon-strawberry-lettuce-sandwich-recipe?utm_campaign=20200522_eds_friday_nonbuyer&utm_medium=email&utm_source=Sailthru&utm_term=20394874