Fgt Blt Recipe

Prepare tomatoes

Slice the green tomatoes into 1/2-inch thick rounds. Pat the slices dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper.

Set up dredging station

In one shallow bowl, place the all-purpose flour. In a second bowl, whisk the buttermilk and eggs until combined. In a third bowl, combine the cornmeal, panko, remaining 1.5 tsp kosher salt, 1 tsp black pepper, garlic powder and cayenne pepper; mix well.

Dredge

Working one slice at a time: coat tomato in flour, shake off excess, dip into the egg-buttermilk, then press into the cornmeal-panko mixture to fully coat. Place on a wire rack while you finish the rest.

Fry

Heat a heavy skillet (cast iron preferred) over medium-high and add vegetable oil to reach about 1/4-inch depth. When oil registers 350°F (or a breadcrumb sizzles on contact), fry tomatoes in batches for 2–3 minutes per side until golden brown. Do not overcrowd. Transfer fried slices to a paper towel-lined plate and sprinkle immediately with a light pinch of salt.

Cook bacon

Preheat oven to 400°F (optional) or use a skillet. To bake: place bacon on a rimmed sheet and bake 12–18 minutes until crisp; drain on paper towels. To skillet-fry: cook over medium heat, turning, until crisp; transfer to paper towels. Keep warm.

Toast Texas toast

Melt the unsalted butter in a skillet over medium heat. Butter one side of each Texas toast slice and place buttered-side down in the skillet. Toast 2–3 minutes until golden, then flip and toast another 1–2 minutes until both sides are crisp and warmed through. Alternatively, grill or broil to desired color.

Lay out 4 slices of toasted Texas toast. Spread about 1 tablespoon ranch on each bottom slice. If using pimento cheese, spread 2 tablespoons on the ranch layer of each sandwich bottom.

Layer 2 leaves of lettuce on each bottom slice of toast to provide a crisp barrier. Top each with 3 slices of fried green tomato (arrange to overlap slightly).

Divide the cooked bacon evenly—two slices per sandwich—and place on top of the tomatoes.

Spoon about 3 tablespoons pepper relish over the bacon on each sandwich, distributing evenly (adjust to taste). If you like extra ranch, drizzle a little more on top (to taste).

Finish with the top slice of Texas toast, press gently, and cut each sandwich in half on the diagonal. Serve immediately while the fried tomatoes are warm and the toast is crisp.