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Fried Green Tomato BLT

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

This is an all-time favorite of mine and a great use of your tomatoes when you can’t wait for them to ripen.

Quick Basil Mayo

Combine 1 cup good quality mayonnaise with 8 to 10 fresh basil leaves in a blender or food processor and puree. Season with sea salt and freshly ground black pepper, refrigerate in an airtight container until ready to use.

Makes4 sandwiches

Cooking Methodpan-frying

CostInexpensive

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free

Meallunch

Moodblue

Taste and Texturecrisp, crunchy, herby, juicy, salty, savory, smoky

Type of Dishsandwich

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup buttermilk
  • 2 large green tomatoes, cored and sliced into 1/2-inch slices
  • 12 slices thick cut bacon, cooked crisp
  • 8 slices whole wheat or whole grain bread
  • 1/2 cup Quick Basil Mayonnaise (see Notes)
  • 1 head Red Leaf or Bibb lettuce, washed and drained

Instructions

Preheat the oven to 200ºF.

Heat the oil in a large skillet over medium-high heat to about 375ºF; it should sizzle when you drop a small amount of flour into the skillet.

Stir together the flour, cornmeal, sugar, salt and pepper in a bowl. Place the buttermilk in a separate bowl.

Dip a green tomato slice in the buttermilk to coat on both sides, then dredge it in the flour mixture to coat both sides. Place the green tomato slice in the hot oil and repeat with enough tomato slices to fill the skillet without crowding. Fry the tomato slices until the under sides are golden brown, about 2 minutes per side. (It’s best if you let these get nice and crispy before you turn them and only turn once. If you keep flipping them in the pan, they won’t get brown and crispy and the coating will fall off.) Use tongs or a slotted spatula to remove the fried tomato slices from the oil and place on a baking sheet lined with paper towels to drain. Place the fried tomato slices in the oven to keep warm while you fry the rest.

Spread the basil mayonnaise onto 4 slices of the bread and top with a few leaves of lettuce, 3 slices of bacon, 2 slices of fried green tomatoes and more lettuce. Top with the remaining bread, slice in half and serve warm.

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