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Restaurants›Kerbey Lane Cafe - Central›Fried Green Tomato Blt Recipe

Fried Green Tomato Blt Recipe

Name: Kerbey Lane Cafe - Centrals FRIED GREEN TOMATO BLT Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces ciabatta rolls (medium); 3 pieces green tomatoes; 8 slices bacon (thick-cut); 8 leaves lettuce leaves (butter or romaine, trimmed); 1 tbs pickled red onion (optional); 1 cup all-purpose flour; 1 cup fine cornmeal; 2 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 2 pieces large eggs; 0.5 cup buttermilk; 1 cup vegetable oil (for frying); 0.5 cup mayonnaise; 1 tsp chipotle in adobo (finely chopped); 0.5 tsp adobo sauce; 1 tsp fresh lime juice; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Kerbey Lane Cafe - Central

Time45m

Serves4

crispy bacon, fried green tomatoes, lettuce, chipotle aioli, toasted ciabatta bread

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Ingredients

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Sandwich

4 pieces ciabatta rolls (medium)

3 pieces green tomatoes

8 slices bacon (thick-cut)

8 leaves lettuce leaves (butter or romaine, trimmed)

1 tbs pickled red onion (optional)

Breading & Frying

1 cup 00 bread flour

1 cup fine cornmeal

2 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Watkins garlic powder

2 pieces Large eggs

1/2 cup Buttermilk

1 cup vegetable oil (for frying)

Chipotle Aioli

1/2 cup Mayonnaise

1 tsp chipotle in adobo (finely chopped)

1/2 tsp adobo sauce

1 tsp Fresh lime juice

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

Finishing & Seasoning

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Sandwich

Toast ciabatta

Slice ciabatta rolls in half horizontally. Lightly brush cut sides with a little oil or butter. Toast on a hot skillet or under a broiler until golden and crisp, about 2–3 minutes per side. Set aside, cut sides up.

Assemble

Spread a generous tablespoon of chipotle aioli on both cut sides of each toasted ciabatta. On the bottom half, layer 2–3 leaves of lettuce, 2–3 slices of crispy bacon, 2 fried green tomato slices, and a small spoonful of pickled red onion if using. Season lightly with kosher salt and freshly ground black pepper. Top with the other ciabatta half and press gently. Serve immediately.

Breading & Frying

Prepare tomatoes

Wash and core the green tomatoes. Slice each tomato into 1/3–1/2 inch (8–12 mm) thick rounds. Pat slices dry with paper towels to remove surface moisture.

Set up dredging station

In a shallow bowl or plate, combine the flour, cornmeal, 2 tsp salt, 1 tsp black pepper, and garlic powder; mix well. In another shallow bowl whisk the eggs with the buttermilk until smooth.

Dredge the tomato slices

Working one slice at a time, dredge a tomato slice in the flour-cornmeal mixture, pressing lightly to coat. Shake off excess, dip into the egg-buttermilk mixture, then return to the flour-cornmeal mixture for a final coating. Place on a wire rack while you heat the oil. Repeat with remaining slices.

Fry

Pour about 1/2–3/4 inch (about 0.5–1 cup depending on pan size) vegetable oil into a heavy skillet and heat over medium-high until it reaches 350°F (175°C) or a breadcrumb sizzles immediately. Fry the coated tomato slices in batches without crowding for 2–3 minutes per side, until golden brown and crisp. Use tongs to flip gently. Transfer to a paper-towel-lined rack and season lightly with a pinch of kosher salt while hot.

Chipotle Aioli

In a small bowl combine mayonnaise, finely chopped chipotle (start with 1 tsp and adjust to heat preference), adobo sauce, lime juice, smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust seasoning or chipotle quantity to your liking. Refrigerate for at least 15 minutes to let flavors meld.

Bacon & Finishing

Cook bacon

While frying tomatoes, cook bacon in a skillet over medium heat until crisp, 8–12 minutes depending on thickness, turning as needed for even browning. Transfer to paper towels to drain and keep warm.

Final seasoning

Taste a finished sandwich element (tomato or aioli) and adjust with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper as desired. Assemble sandwiches as directed in the Sandwich section.