Strawberry BLT Sandwich

This Strawberry BLT Sandwich is made with fresh, seasonal strawberries, balsamic vinegar, crispy lettuce, peppery bacon, and then piled high between two toasty slices of hearty bread. It's a unique way to upgrade the classic BLT sandwich.

If you're thinking, "No way am we replacing our tomatoes with strawberries" pull up a chair and hear us out. We did it, and trust us, you can love it. The strawberries come alive with a touch of sweet balsamic, and when paired with savory bacon, it's pure heaven in our book.

And we know what you're about to say next: "It's not a BLT,!" Fair enough. Call it a BLS if you must (bacon, lettuce, strawberry). Either way, it won't change how we feel about sneaking strawberries into everything!

There are only a few key ingredients, so make them stand out. That means, splurge on the thicker bacon, reach for the fresh strawberries then top it with a hearty bread that can stand up to a good old-fashioned toasting.

• Bacon Opt for thick-cut bacon. We found an "extra thick" thick-cut bacon, and it is suited to this sandwich.
• Lettuce The crispier the better. Iceberg is a good choice, but it lacks flavor. A fresh, crisp romaine or Bibb lettuce will add flavor and texture, and give it the prettiest pop of green.
• Strawberries Fresh, ripe, and on the larger side if you can find them. Smaller strawberries tend to be a little sweeter, but you want them slightly bigger for the sandwich, or the fruit might slide off the bread. You don't need them gargantuan-sized, a bit larger.
• Balsamic vinegar Use a high-quality balsamic vinegar. When we're not bringing a bottle home from Italy, this is the one We splurge on. If you have a balsamic glaze on hand, that will work too. You'll toss the strawberries with the balsamic and let them marinate briefly before piling them onto the bread.
• Mayonnaise Provides a rich, creamy layer for the bread. Full or low-fat mayo will work.
• Pepper Adding fresh ground pepper to the bacon before cooking adds a little kick and makes the strawberries pop.
• Bread Use bread that can stand up to syrupy strawberries. Sourdough or whole wheat/grain are good choices.

See recipe card for quantities.

This strawberry BLT comes together quickly. Cook the bacon first (we prefer the oven since it's less messy and easy to do ahead). Then, while the bacon cooks, marinate the strawberries in balsamic vinegar. Finally, toast the bread, and assemble the sandwich.

Step 1. Spread the mayo evenly on one side of the bread.

Step 2. Add lettuce to one slice of the bread.

Step 3. Cover the lettuce with the cooked bacon.

Step 4. Layer the strawberries over the bacon. Top with another slice of bread.

You can totally change the order of your stack- there are no rules here. We put the strawberries on top because it's the first thing that hits our mouth (aside from the bread), and it's our favorite part!

*These are abbreviated instructions. The full list of directions is located in the recipe card below.

Expert tips

• Remove excess marinade. To prevent the strawberries from slipping and sliding in the sandwich, gently pat them with a paper towel after marinating. You want the flavor of the balsamic, but you don't want them saturated.
• Don't overstuff. A small handful of strawberries is all you need. If you pile on too many strawberries, the sandwich will get messy.
• Toast the bread in a skillet. For the best texture, toast the bread on both sides in a skillet with a little oil or butter over medium heat until golden.

Swaps

We love this strawberry BLT the way it is, but feel free to change it up. We took the liberty of inventing some new acronyms to get you started. You're welcome.

• Bacon-Lettuce-Tomato-Strawberry (BLTS) Don't want to give up your tomato? Make it a bacon, lettuce, tomato, and strawberry sandwich.
• Bacon-Lettuce-Strawberry-Avocado (BLSA) You know what goes well with everything? Avocado!
• Tryswapping out the lettuce for kale or arugula.
• Swap out the bread for these mini waffles!

Want to make this sandwich extra special? Replace the bacon with our yummy rosemary bacon or turkey bacon.

Storage and make-ahead

Aside from the bacon, which can be made ahead, this BLT needs to be assembled right away. You can make the bacon in advance and store it in a covered container in the fridge for up to four days.

Don't let the strawberries marinate longer than directed, or else they will start to get mushy and fall apart. For this reason, only make what you need for the sandwich.

Kitchen questions

What is the best lettuce for a BLT?

Crisp, leafy greens are best. Romaine, Bibb, or iceberg lettuce are all great choices.

Is there a correct order to stack a BLT?

Maybe- maybe not, definitely up for debate. Some BLT sandwiches start and end with lettuce, and have alternating layers of bacon, while others are one-layer wonders. If you want to keep the bread toasty, layering the fruit in between the lettuce will prevent your bread from getting soggy.

Looking for other recipes like this? Try these:

Ingredients

Makes 2 sandwiches

• 4 slices bacon, preferably thick-cut
• ½ tsp freshly ground black pepper
• 1 cup strawberries
• 1 tbsp balsamic vinegar
• 4 slices hearty bread (whole grain, whole wheat, sourdough)
• 4-6 large crisp lettuce leaves (romaine, Bibb, iceberg)
• ¼ cup mayonnaise (full or low-fat)

Equipment

• rimmed baking sheet lined with a wire rack
• aluminum foil or parchment paper
• toaster or skillet

Method

1. Cook the bacon: Preheat the oven to 400°F. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the bacon in an even layer on the rack and sprinkle with pepper. Bake until browned and starting to crisp, about 18–25 minutes for thick-cut bacon or 15–20 minutes for regular-cut. Remove from the oven and set aside.

2. Prepare the strawberries by washing and removing the stems. Pat dry, then slice lengthwise into about ¼-inch thick slices so they lay flat on the sandwich. Place the strawberries in a small bowl, toss with the balsamic vinegar, and let them marinate for a few minutes.

3. Assemble the sandwich by toasting the bread, then spreading mayo on each slice. Layer lettuce on half of the slices, followed by the bacon and marinated strawberries. Top with the remaining bread and serve immediately.

Kitchen notes

• Bread size matters. Depending on the size of your bread, you may want to add more or less of any of the ingredients.
• Remove excess marinade. To prevent the strawberries from slipping and sliding in the sandwich, gently pat them with a paper towel after marinating. You want the flavor of the balsamic, but you don't want them saturated.
• Don't overstuff. A small handful of strawberries is all you need. If you pile on too many strawberries, the sandwich will get messy.
• Toast the bread in a skillet. For the best texture, toast the bread on both sides in a skillet with a little oil or butter over medium heat until golden.
• Don't stress if a few strawberries slip out. tuck them back in. It's a sandwich, not a science experiment (maybe have a few napkins on standby).