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Fried Green Tomato BLT Sandwich Recipe

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4.7 from 52 reviews

A delicious Crunchy Fried Green Tomato BLT Sandwich featuring crispy fried green tomato slices, smoky bacon, fresh lettuce, and a tangy homemade remoulade sauce, all layered between toasted white bread. This recipe combines classic southern flavors with a zesty twist perfect for a satisfying lunch or casual dinner.

Ingredients

Bacon and Vegetables

  • 1 to 2 pounds of thick-cut bacon (cooked)
  • 3 green tomatoes (cut into 1/4 inch slices)
  • Lettuce
  • 12 pieces of high-quality white bread

Breading Station

  • 1/2 cup of cornmeal
  • 1/2 cup of flour
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne spice
  • 1/2 teaspoon sugar
  • 1/2 cup oil for frying

Remoulade Sauce

  • 1/2 cup of Duke’s mayonnaise
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons pickle juice
  • 1 to 2 teaspoons grated horseradish
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun or Creole spice mix
  • 4 dashes of hot sauce

Instructions

  1. Prepare Ingredients and Cook Bacon: Begin by cooking the thick-cut bacon in a skillet until it reaches your desired crispness. Once cooked, transfer the bacon onto a paper towel-lined plate to drain excess grease. Meanwhile, slice the green tomatoes into approximately 1/4 inch thick slices to prepare for frying.
  2. Set Up Breading Station: In a shallow bowl, whisk together the milk and egg to create an egg wash. In a separate shallow bowl, mix the cornmeal, flour, salt, black pepper, cayenne spice, and sugar to form the dry breading mixture.
  3. Fry the Green Tomatoes: Heat half of the oil in a large skillet over medium to medium-high heat until it shimmers and sputters when a drop of water is added. Dip each green tomato slice first into the egg wash, then dredge it in the cornmeal mixture ensuring an even coating. Carefully place the coated slices into the hot oil in batches without overcrowding. Fry each side for about 3-4 minutes or until golden brown. Remove and drain on newspaper or brown paper bags.
  4. Make the Tangy Remoulade Sauce: Combine the mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, Cajun or Creole spice mix, and hot sauce in a small jar. Cover and shake vigorously for 1-2 minutes until well combined. Let the sauce sit for 3 minutes to develop the flavors.
  5. Assemble the Sandwiches: Toast the white bread slices to your liking. Spread a generous amount of the tangy remoulade sauce on each piece of toast. Layer the lettuce leaves, fried green tomato slices, and cooked bacon on the bread. Add any additional desired toppings, then close the sandwich and serve warm for the best taste experience.

Notes

  • Use thick-cut bacon for best texture and flavor.
  • Ensure oil is hot enough before frying the tomatoes to get a crispy coating.
  • Do not overcrowd the pan when frying to maintain oil temperature and achieve even browning.
  • Adjust cayenne spice and hot sauce in the remoulade to control heat level.
  • Substitute white bread with whole wheat or gluten-free bread if preferred.
  • Drain fried tomatoes on paper to keep them crispy and avoid sogginess.

Find it online: https://forkvista.com/fried-green-tomato-blt-sandwich-recipe/