B.l.f.g.t. Recipe

Bake or pan-fry bacon

Preheat oven to 400°F (200°C) if baking. Arrange bacon in a single layer on a rimmed baking sheet (or cook in a skillet over medium heat). Bake 12–18 minutes until crisp, or pan-fry 8–12 minutes turning occasionally. Transfer bacon to a paper towel-lined plate to drain and keep warm.

Spread softened butter on one side of each Texas toast slice. Heat a large skillet or griddle over medium heat. Toast the buttered side down first 2–3 minutes until golden brown, then flip and toast the other side 1–2 minutes until both sides are golden and the bread is warmed through. Keep toast warm in a low oven (200°F/95°C) if desired.

In a small food processor or blender, combine mayonnaise, fresh basil leaves, minced garlic, lemon juice, olive oil, salt, and pepper. Pulse until smooth and bright green, scraping down sides as needed. Taste and adjust seasoning. Transfer aioli to a small bowl and refrigerate until assembly.

Slice the green tomatoes into 1/3–1/2-inch thick rounds. Lightly season both sides with 1/2 tsp kosher salt and 1/4 tsp sugar; let sit 5 minutes to draw out excess moisture, then blot dry with paper towels.

Set up a three-bowl breading station: bowl 1 - beaten eggs whisked with buttermilk; bowl 2 - all-purpose flour mixed with cornmeal, 1 tsp salt, 1 tsp black pepper, and 1 tsp cayenne; bowl 3 - clean plate for finished slices.

Pour vegetable oil into a heavy skillet (cast iron preferred) to reach about 1/4–1/2 inch depth and heat over medium until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Working in batches, dredge each tomato slice first in flour mixture (shake off excess), then dip in the egg-buttermilk mixture, then return to the flour mixture for a final coating. Press gently to adhere.

Carefully add coated tomato slices to the hot oil, fry 2–3 minutes per side until golden brown and crisp. Adjust heat to maintain 325–350°F. Transfer fried tomatoes to a wire rack set over a baking sheet or paper towel-lined plate; season immediately with a pinch of salt. Repeat until all slices are fried.

On two bottom slices of warm Texas toast, spread about 1 tablespoon of basil-garlic aioli each. Layer 3–4 leaves of lettuce on each, then place 3–4 strips of applewood smoked bacon over the lettuce.

Top the bacon with 2–3 fried green tomato slices per sandwich, arranging so the slices overlap slightly. If using, add one slice of ripe tomato on top of the fried green tomatoes.

Spread another 1 tablespoon of aioli on the remaining two toast slices and place them aioli-side down on top of each sandwich. Press gently to compact.

Cut each sandwich in half on the diagonal and serve immediately. Optionally serve with extra aioli on the side for dipping.