Fried Green Tomato Blt Recipe

Prepare the Dredge

In three separate shallow dishes, place flour, cornmeal, and a mixture of beaten eggs and buttermilk. Season the flour and cornmeal with salt and pepper.

Dredge the Tomatoes

Slice the green tomatoes into 1/2 inch thick slices. Dredge each slice in flour, then dip in the egg mixture, and finally coat with cornmeal.

Fry the Tomatoes

In a large skillet, heat oil over medium-high heat. Fry the tomatoes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Prepare the Pork Belly

Mix together brown sugar, smoked paprika, salt, black pepper, and liquid smoke. Rub this mixture all over the pork belly.

Smoke the Pork Belly

Smoke the pork belly in a smoker at 225°F for about 3-4 hours until tender. Let it rest before slicing.

Mix Ingredients

In a bowl, combine cream cheese, cheddar cheese, pimentos, mayonnaise, garlic powder, salt, and pepper. Mix until smooth and creamy.

Cook the Jam

In a saucepan, combine tomatoes, brown sugar, apple cider vinegar, smoked paprika, and salt. Cook over medium heat until thickened, about 20 minutes.

Combine Ingredients

In a bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until emulsified.

Assemble the BLT

On a slice of bread, spread pimento cheese, layer with fried green tomatoes, house-smoked pork belly, frisée, and top with smoky tomato jam. Drizzle with lemon vinaigrette and top with another slice of bread.