Fried Green Tomato Blt Recipe

Make Creolaise

Whisk together mayonnaise, mustard, hot sauce, lemon juice, Worcestershire, paprika, cayenne, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate while you prepare the rest (makes ~3/4 cup).

Prepare Potatoes

Wash and peel (optional) the russet potatoes. Grate on the large holes of a box grater or pulse in a food processor to coarse shreds. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.

Season and Cook

Toss the dried, shredded potatoes with olive oil, paprika, onion powder, garlic powder, thyme, salt, and black pepper in a bowl until evenly coated. Heat a large nonstick skillet over medium-high heat. Add a little oil if the pan is dry. Spread the potatoes in an even layer, pressing down slightly. Cook, undisturbed, for 4–6 minutes until the bottom is deeply browned and crisp. Flip in sections and cook another 4–6 minutes until crisp and cooked through. Transfer to a warm oven (200°F / 95°C) while you finish the sandwich.

Cook Bacon

Lay bacon slices in a cold skillet without overcrowding. Turn heat to medium and cook, turning occasionally, until rendered and crisp but still pliable, about 8–12 minutes depending on thickness. Drain on paper towels and keep warm in the oven with the potatoes.

Slice Tomatoes

Slice the green tomatoes into 1/2-inch thick rounds (about 8–10 slices from 3 medium tomatoes). Pat dry with paper towels.

Set up Breading Station

Place the flour in a shallow dish. In a second dish, whisk eggs with buttermilk until combined. In a third dish, mix cornmeal, panko, smoked paprika, garlic powder, salt, and black pepper.

Bread the Slices

Dredge each tomato slice in flour, shaking off excess. Dip into the egg-buttermilk mixture, allowing excess to drip off. Press into the cornmeal-panko mixture to coat thoroughly; set on a wire rack.

Fry Tomatoes

Heat neutral oil in a large skillet over medium-high until shimmering and registering about 350°F (if using a thermometer). Add tomato slices in a single layer without crowding (work in batches). Fry 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined rack, keep warm in the oven with the potatoes and bacon if desired.

Toast Bread

Spread unsalted butter on one side of each sourdough slice. In a skillet or griddle over medium heat, toast buttered sides until golden and crisp, about 2 minutes per side.

Spread and Layer

Spread about 1 1/2 tablespoons of Creolaise on the untoasted side of each toasted bread slice (reserve a little for serving). On the bottom slice, layer lettuce leaves, two or three fried green tomato slices (depending on size), two slices of bacon, and two slices of ripe red tomato. Season the ripe tomato lightly with a pinch of salt and pepper. Top with the other toasted bread slice, Creolaise side down.

Finish and Serve

Press sandwich gently, cut in half. Serve immediately with a portion of blackened browns on the side and any remaining Creolaise for dipping.