Bl Fried Green Tomato Recipe
Applewood smoked bacon, lettuce, fried green tomato with mayonnaise served on toasted country white bread.
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Ingredients
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Sandwich
Frying the Green Tomatoes
Method
Frying the Green Tomatoes
- 1
Prepare tomatoes
Slice each medium green tomato into 1/2-inch thick rounds. Pat slices dry with paper towels to remove excess moisture. You should have about 4 slices total (2 per tomato).
- 2
Set up dredging station
Place the all-purpose flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk the egg with the whole milk. In a third bowl, combine the breadcrumbs, cornmeal (if using), remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 3
Dredge the slices
Working one slice at a time: dredge a tomato slice in the seasoned flour, shaking off excess; dip into the egg mixture, letting excess drip off; press firmly into the breadcrumb mixture to coat well. Repeat for all slices. For a thicker crust, repeat the egg and breadcrumb step once more.
- 4
Heat oil and fry
In a 10-inch skillet, heat about 1/2 cup vegetable oil over medium heat until it reaches 350°F (or until a breadcrumb sizzles and browns in about 30 seconds). Add the tomato slices in a single layer (cook in batches if needed) and fry until golden brown on one side, about 2–3 minutes, then flip and cook an additional 1.5–2 minutes until crisp and golden. Transfer to a wire rack or paper towel-lined plate and season lightly with a pinch of salt. Keep warm.
Sandwich Assembly
- 5
Cook bacon
While frying tomatoes, cook the applewood smoked bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer bacon to paper towels to drain. Reserve 1 teaspoon bacon fat if desired for flavor (optional).
- 6
- 7
Season mayonnaise
In a small bowl, combine the mayonnaise with the reserved 1 teaspoon bacon fat (optional), 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Mix until smooth; this lightly seasoned mayo complements the sandwich. Taste and adjust seasoning.
- 8
Assemble sandwiches
Spread about 2 tablespoons of the seasoned mayonnaise on one slice of each toasted bread. Layer 2 lettuce leaves over the mayo, then place one fried green tomato slice on top of the lettuce. Top the tomato with 3 slices of cooked bacon (cut in half lengthwise if necessary to fit). Finish with the second slice of toasted bread, mayo-side down. Repeat to make the second sandwich.
- 9
Serve
Press sandwiches gently, cut each in half if desired, and serve immediately while tomatoes and bacon are warm. Provide extra mayonnaise or hot sauce on the side if liked.