Fried Green Tomato Belt Recipe

Quick pickle

Combine vinegar, water, sugar, and salt in a small heat-safe bowl or jar and stir until sugar and salt dissolve. Add the thinly sliced red onion, press down so slices are submerged, and let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 days). Stir once or twice. Drain before assembling.

Prepare tomatoes

Slice the green tomatoes into 1/3 to 1/2-inch thick rounds. Pat dry with paper towel. Season both sides lightly with 1/4 tsp of the salt and a pinch of pepper.

Set up dredging station

Place the flour in a shallow dish. In a second shallow dish whisk the egg with the buttermilk until combined. In a third dish combine the yellow cornmeal, optional fine cornmeal or polenta, optional cornflake crumbs/panko, remaining 3/4 tsp salt, and 1 tsp black pepper; mix well.

Dredge and rest

Working one slice at a time: lightly coat tomato in flour, shake off excess, dip into egg-buttermilk, then press into the cornmeal mixture to fully coat both sides. Set coated slices on a wire rack for 5 minutes to help the crust set.

Fry tomatoes

Pour oil into a skillet (cast iron preferred) to a depth of about 1/4 inch and heat over medium to medium-high until oil registers 350°F (175°C) or a pinch of cornmeal sizzles immediately on contact. Add tomato slices in a single layer without crowding (work in batches). Fry until golden brown and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined plate and season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) if desired while finishing the rest.

Cook bacon

In a skillet over medium heat, add the slab or thick-cut bacon. Cook until browned and crisp, about 6–10 minutes depending on thickness, turning as needed. Transfer to paper towels to drain, and keep warm. If using slab bacon, you can slice into 2–3 pieces to fit the sandwich.

Fry the egg

Wipe skillet if needed and add 1 tsp bacon fat or neutral oil. Heat over medium-low. Crack the egg into the skillet. For a runny yolk (classic BELT), cook sunny-side up until whites are set but yolk is still soft, about 2–3 minutes; cover the pan for 20–30 seconds if the top needs a little cooking. Season with 1/4 tsp salt and a pinch of pepper. If you prefer, cook over-easy and briefly flip to finish.

Toast bread

Heat a clean skillet over medium. Spread butter on one side of each sourdough slice and toast butter-side down until golden and crisp, about 2–3 minutes. Alternatively, toast in a toaster and butter after toasting.

Apply spreads

Spread mayonnaise on one slice of toasted sourdough and spread Boursin cheese on the other slice, distributing evenly to the edges.

On the mayonnaise-spread slice, layer lettuce leaf (if using) then 2 cornmeal-crusted green tomato rounds (or enough to cover the bread). Top the tomatoes with a generous layer of pickled red onion, then place the cooked bacon slices, and finally the fried egg. Sprinkle a little freshly ground black pepper over the egg.

Close the sandwich with the Boursin-spread slice of bread, press gently to compress slightly, and slice in half if desired. Serve immediately so the egg yolk and warm tomatoes remain at ideal temperatures.