Grilled Chicken & Fried Green Tomato Blt Recipe
applewood-smoked bacon, provolone, arugula, basil aioli, toasted sourdough
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the BLT
For the Basil Aioli
For the Fried Green Tomatoes
Method
Prepare the Basil Aioli
- 1
Make the Aioli
In a food processor, combine mayonnaise, fresh basil leaves, garlic cloves, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Prepare the Fried Green Tomatoes
- 2
Coat the Tomatoes
Slice green tomatoes into 1/2 inch thick slices. In one bowl, mix cornmeal, flour, salt, and pepper. In another bowl, pour buttermilk. Dip each tomato slice into buttermilk, then coat with the cornmeal mixture.
- 3
Fry the Tomatoes
In a large skillet, heat oil over medium heat. Once hot, add coated tomato slices in batches and fry until golden brown on both sides, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
Grill the Chicken and Assemble the BLT
- 4
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes on each side until fully cooked. Add provolone cheese on top of the chicken during the last minute of cooking to melt.
- 5
Cook the Bacon
In a skillet, cook applewood-smoked bacon over medium heat until crispy. Remove and drain on paper towels.
- 6
Toast the Bread
In the same skillet, toast the sourdough bread until golden brown on both sides.
- 7
Assemble the BLT
On a slice of toasted sourdough, spread a generous amount of basil aioli. Layer with grilled chicken, fried green tomatoes, crispy bacon, and arugula. Top with another slice of sourdough. Cut in half and serve.