Fried Green Tomato Blt Recipe

Prep tomatoes

Wash tomatoes and pat dry. Slice each tomato into 1/2-inch thick rounds (about 3–4 slices per medium tomato). Lay slices on a paper towel, lightly salt both sides, and let drain for 10 minutes to remove excess moisture.

Make dredging stations

Place the 3 tablespoons flour on a shallow plate. In a shallow bowl, whisk together the 2 eggs and 60 ml buttermilk until smooth. In a third shallow plate combine 3 tablespoons cornmeal, 3 tablespoons panko, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix thoroughly.

Dredge tomatoes

Heat a large skillet over medium-high heat and add enough vegetable oil to reach about 1/4 inch depth (about 200–300 ml depending on skillet). Dust each tomato slice lightly with flour, shaking off excess. Dip into the egg-buttermilk mixture, then press into the cornmeal-panko mixture to coat both sides. Set coated slices on a wire rack while you finish coating others.

Fry

When oil shimmers and reaches about 175°C (350°F) or a breadcrumb dropped in sizzles, carefully add tomato slices in a single layer without crowding. Fry 2–3 minutes per side until golden brown and crisp. Use a slotted spatula to transfer to a paper-towel-lined plate or wire rack. Keep warm in a low oven (90–100°C) if needed while you finish frying remaining slices.

While frying tomatoes, cook bacon in a skillet over medium heat until crisp, about 6–10 minutes, turning occasionally. Alternatively bake on a rimmed sheet at 200°C (400°F) for 12–18 minutes until crisp. Transfer bacon to paper towels to drain and then chop or fold into full slices as preferred.

Prepare spread

In a small bowl combine 6 tablespoons mayonnaise, 1 teaspoon Dijon mustard and 1 teaspoon hot sauce (if using). Taste and adjust seasoning with a pinch of salt or additional hot sauce as desired.

Toast bread

Butter one side of each bread slice (or brioche halves). Heat a clean skillet over medium heat and toast buttered bread, butter-side down, until golden and crisp, about 2 minutes. Alternatively toast in a toaster or under a broiler briefly.

Assemble sandwiches

Spread the mayonnaise mixture on the unbuttered side of each toasted bread slice. On bottom slices, layer lettuce leaves, 2–3 fried green tomato slices (depending on size), 2 slices of crisp bacon per sandwich (or 3 for more bacon), and an optional ripe tomato slice if using. Top with remaining bread slice, cut in half if desired, and serve immediately.