Fried Green Tomato Blt Recipe

Slice green tomatoes into 1/3-inch thick rounds; you should get about 8 slices from 2 medium tomatoes. Pat slices dry with paper towel.

Season tomato slices lightly on both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; set aside while you prepare coating and mayo.

Crumble or chop bacon if using pre-cooked; otherwise refrigerate bacon until ready to cook.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp ancho chili powder, 1 tsp fresh lime juice, 1/2 tsp minced garlic, 1/2 tsp honey and 1/4 tsp salt until smooth. Taste and adjust seasoning. Refrigerate until assembly.

In a skillet over medium heat, cook 8 bacon strips until crisp, about 8–12 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain and keep warm. Reserve about 1 tsp bacon fat in the skillet for extra flavor (optional).

Prepare coating stations: In one shallow bowl combine 3 tbs all-purpose flour with 1 tsp of the paprika and a pinch of the 1 tsp salt (from the frying coating ingredients). In a second shallow bowl whisk together 1 large egg and 3 tbs buttermilk. In a third bowl combine 3 tbs cornmeal, 1 tbs fine cornmeal (if using), 1/2 tsp black pepper and remaining pinch of paprika.

Heat 1 cup vegetable oil in a heavy skillet (cast-iron preferred) over medium-high heat until it registers 350°F (175°C) or a small breadcrumb sizzles on contact.

Dredge each tomato slice in flour (shake off excess), dip into the egg-buttermilk mixture, then press into the cornmeal mixture to coat evenly on both sides. Let coated slices rest 1–2 minutes to set the crust.

Fry tomatoes in batches (do not crowd) for 2–3 minutes per side, until golden brown and crisp. Use a slotted spatula to transfer finished slices to a rack or paper towels; season immediately with a light pinch of salt. Keep warm in a 200°F (95°C) oven if needed.

Butter one side of each sourdough slice (8 slices total). Heat a clean skillet or griddle over medium heat. Toast bread butter-side down until golden, about 2–3 minutes. Flip, place a slice of pepperjack cheese on 4 of the slices, cover the skillet briefly (or close with a lid) for 30–60 seconds until cheese softens but not fully runny.

Spread about 1 tablespoon of ancho mayo on the uncheesed side of each toasted bread slice that will be the top (4 slices). On the cheese-topped slices (bottoms), layer 1–2 pieces of crisp bacon, 2 fried green tomato slices (overlap if needed), and 2 leaves of lettuce.

Add the mayo-spread slices on top, mayo-side down. Press gently, then cut each sandwich in half diagonally.

Serve immediately while tomatoes are warm and cheese is melty. Offer extra ancho mayo on the side if desired.