Fried Green Tomato BLT
Crispy cornmeal-fried green tomatoes replace meat in this Southern twist on a classic BLT. Serve on toasted bread with lettuce, bacon, and mayo for a satisfying sandwich.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 2 medium green tomatoes
- ½ cup cornmeal
- 1 teaspoon each salt and pepper
- ¼ cup vegetable oil
- 4 slices bread (white, wheat, or brioche)
- 1 set lettuce, bacon, and mayonnaise (for assembly)
Instructions
- 1
Remove the stem and blossom end from each green tomato, then slice each tomato crosswise into three round disks roughly 1/4-inch thick, like slicing a log of firewood.
- 2
Pour the cornmeal into a shallow bowl or plate and stir in 1 teaspoon of salt and 1 teaspoon of pepper until evenly mixed.
- 3
Lay out all the tomato slices on a cutting board or clean counter and pat them dry with paper towels on both sides — this helps the cornmeal stick.
- 4
Pour the vegetable oil into a 12-inch skillet and heat over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 2 minutes.
- 5
Working with one tomato slice at a time, press both sides into the cornmeal mixture until lightly coated, then carefully place it in the hot oil.
- 6
Fry in batches so the pan does not crowd — you should hear a steady, loud sizzle as each slice hits the oil.
- 7
Cook for 2 to 3 minutes on the first side until the cornmeal coating turns the color of golden honey and feels firm to the touch with a fork.
- 8
Flip each slice with tongs or a spatula and cook for another 2 to 3 minutes on the other side until equally golden, then transfer to a plate lined with paper towels.
- 9
Place the 4 bread slices on the cutting board and toast them in a 400°F toaster oven or under a broiler until the surface is light golden and crisp, about 2 minutes per side.
- 10
Lay one slice of toasted bread on a plate, then spread a thin layer of mayonnaise across the surface.
- 11
Tear the lettuce into pieces large enough to cover the bread, then lay the pieces on top of the mayo.
- 12
Arrange two or three warm fried tomato slices on top of the lettuce.
- 13
Tear the bacon into pieces and scatter them across the fried tomatoes.
- 14
Place a second slice of toasted bread on top, press down gently, then cut the sandwich in half at a diagonal angle and serve immediately.
Tools you’ll need
- cutting board
- sharp chef's knife
- shallow bowl or plate
- 12-inch skillet
- paper towels
- tongs or spatula
- toaster oven or broiler
- serving plate
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