Description
Experience the ultimate twist on a classic BLT with this Crunchy Fried Green Tomato Beef BLT Sandwich. The combination of crispy beef bacon, fresh lettuce, juicy ripe tomatoes, and tangy fried green tomatoes creates a flavor explosion that will leave you craving more.
Ingredients
- Firm, unripe green tomatoes
- All-purpose flour
- Buttermilk (or a dairy-free alternative)
- Fine yellow cornmeal
- Salt
- Freshly ground black pepper
- Smoked paprika
- Cayenne pepper (optional)
- Crispy beef bacon
- Crisp lettuce (romaine or iceberg)
- Ripe red tomatoes
- Good quality bread (sourdough, whole wheat, or white)
- Mayonnaise
Instructions
- Wash your green tomatoes thoroughly. Using a sharp knife, slice them into even 1/4 to 1/3 inch thick rounds. Lay the slices out on a paper towel-lined baking sheet and gently pat them dry to remove any excess moisture. Season both sides lightly with salt and pepper.
- Grab three shallow dishes or pie plates. In the first dish, place about 1 cup of all-purpose flour. In the second dish, pour in 1 cup of buttermilk (or your dairy-free alternative). In the third dish, combine 1 cup of fine yellow cornmeal with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika (and a pinch of cayenne if using). Whisk well to combine.
- Working one slice at a time, dredge each green tomato slice first in the flour, shaking off any excess. Next, dip it into the buttermilk, ensuring it's fully coated. Finally, generously coat it in the cornmeal mixture, pressing gently to ensure a good, even layer. Place the breaded slices on a clean baking sheet or wire rack and let them rest for about 10-15 minutes.
- Pour about 1 inch of a neutral oil (like vegetable, canola, or peanut oil) into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches about 350-360°F (175-180°C). Carefully place a few breaded tomato slices into the hot oil, ensuring you don't overcrowd the pan. Fry for 2-4 minutes per side, or until they are a beautiful golden brown and wonderfully crisp. Remove the fried tomatoes with tongs or a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Immediately sprinkle with a little extra salt. Repeat with the remaining slices.
- While the tomatoes are frying (or directly after), cook your beef bacon. Place the slices in a cold skillet and cook over medium heat, turning occasionally, until they reach your desired level of crispness. This usually takes 5-8 minutes. Remove the cooked bacon and place it on a paper towel-lined plate to drain.
- Toast your bread slices to a golden-brown perfection. Wash and dry your lettuce, and slice your ripe red tomatoes.
- Take two slices of your toasted bread and generously spread mayonnaise on one side of each. On one slice of toast, layer a few pieces of crisp lettuce. Next, add a couple of slices of your ripe red tomato. Then, arrange a generous amount of your crispy beef bacon. Finally, place a few of your warm, crunchy fried green tomato slices on top of the beef bacon. Top with the second slice of mayonnaise-coated toast. Press down gently, slice in half (if you wish), and prepare for a truly incredible bite!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 30 mg
Keywords: Focus on using firm, dark green tomatoes for the best texture. Consider double-dredging for extra crunch, and ensure your oil is at the right temperature for frying. Season at every step for maximum flavor.