Fried Green Tomato Blt Recipe

Toast bread and assemble

Lightly toast the two slices of sourdough until golden and slightly crisp. Spread 1 tablespoon goat cheese on one slice and the mayonnaise on the other slice. Place romaine leaves on top of the goat cheese side, leaving room for the fried tomato and bacon.

Finish sandwich

After adding fried green tomato and bacon (see frying and bacon steps), stack the fried tomato slices onto the romaine, lay bacon over the tomato, close with the mayonnaise-spread slice of sourdough, press gently, and slice in half if desired.

Prepare tomato

Slice the green tomato into 1/3 to 1/2-inch thick rounds (about 3–4 slices from a medium tomato). Pat the slices dry with paper towel to remove excess moisture.

Set up breading station

In a shallow bowl combine the flour, cornmeal, paprika, salt, and black pepper. In a second bowl whisk the buttermilk and the 1/2 egg until combined. If you have more than 3–4 slices, increase batches accordingly.

Bread the tomato slices

Heat a 10–12 inch skillet over medium heat and add 1/2 cup vegetable oil (you want about 1/8–1/4 inch depth). Dredge each tomato slice first in the flour-cornmeal mixture, tapping off excess, then dip into the buttermilk-egg, then press again into the dry mixture for a double coat. Place breaded slices on a plate while oil heats to 350°F (if you have a thermometer); oil should shimmer but not smoke.

Fry until golden

Fry slices in a single layer for about 2–3 minutes per side, until golden brown and crisp. Adjust heat to maintain oil temperature. Use tongs to flip carefully. Transfer fried slices to a rack or paper towel-lined plate and season immediately with a light pinch of salt.

Cook bacon

Cook 3 strips of bacon in a skillet over medium heat until crisp (about 6–8 minutes), turning as needed. For quicker, evenly-cooked bacon, lay on a sheet pan and bake at 400°F for 12–15 minutes until crisp. Drain on paper towels and keep warm.

If serving the optional mixed greens, toss the greens with a squeeze of the lemon wedge and a drizzle of oil, or serve plain alongside the sandwich as the choice of regular side.