Give your BLT sandwich some extra pizzaz and swap out fresh tomato slices for fried green tomatoes.
What a great meal these fried green tomato BLT sandwiches turned out to be. They were so good that I’m still thinking about them! As you can imagine, most things coated in batter, fried and served with bacon and mayo can’t be all bad.
My husband and I were out on an errand the other day, trekking to the other side of town to pick up a much-needed gizmo. We ended up doing a little weekend wandering and came across a farm with big signs for corn (Check out my recipe for corn on the cob with pesto), tomatoes, and watermelon. 
Once we got to to the farm stand I picked several ripe, red tomatoes, but there were also beautiful green tomatoes, too.
I instinctively grabbed those green globes but, in fact, I’d never used green tomatoes for anything. The only thing in my head was, “fried green tomatoes,” because what else runs through your mind when you see them, amiright?
Green tomatoes have a citrusy flavor to them, and what a perfect partner with salty bacon and sweet mayo for these sandwiches!
Seems strange to eat something before it’s ripe, but whoever came up with the idea to coat and fry green tomatoes is okay in my book.
Speaking of origins, I read on Smithsonian.com that food historian Robert F. Moss believes fried green tomatoes may not have gotten their start in the Southern U.S., but rather in the Midwest and Northeast, with links to Jewish immigrants.
Goes to show what you think you know to be true. Apparently, back in the day (and maybe still today?) picking and frying green tomatoes was a way to use them before the frost hit and ended their chances of turning red and ripe.
I can’t wait to get my hands on more green tomatoes because I’m so in love with these fried green tomato BLT sandwiches. I hope, hope, hope you’ll try them, too!
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Fried Green Tomato BLT
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Elevate your classic BLT with crispy fried green tomatoes. Its a simple twist with big flavor!
Ingredients
- 1 1/2 cups (355 ml) vegetable oil
- 2 large green tomatoes
- 1/4 cups (59 ml) flour
- 1/4 cups (59 ml) cornmeal
- 2 eggs
- Salt
- 1/4 cups (59 ml) mayonnaise
- 6 slices bacon
- 2-4 large lettuce leaves
- 4 slices thick sandwich bread
Instructions
- Toast the bread in the oven or on a grill pan sprayed with nonstick cooking spray. Keep warm and set aside.
- Add the flour to a shallow bowl, the cornmeal to a second bowl, and the eggs to a third. Season the flour and cornmeal with salt and pepper. Set aside.
- Season both sides of each tomato slice with salt, pepper, and smoked paprika.
- One slice at a time, coat each tomato slice in flour, then dip in the eggs, ensuring both sides and edges are coated. Allow excess egg to drip off. Finally, coat with cornmeal, gently patting it onto both sides. Transfer the coated tomato slices to a baking pan.
- Place another baking pan near the oven, lined with 1-2 layers of paper towels.
- Add oil to a large skillet over medium-high heat. Once hot, reduce heat to medium and let sit for 1-2 minutes.
- Add the coated tomato slices to the hot oil a few at a time. Cook for about 2 minutes per side, or until golden brown.
- Transfer the cooked tomato slices to the paper towel-lined baking pan.
- Assemble the sandwiches by layering mayonnaise, bacon, lettuce, and tomato slices on the toasted bread.
- Serve immediately.
Notes
- For extra crispy tomatoes, use a high-smoke point oil like canola or peanut oil.
- If you don’t have cornmeal, you can substitute all-purpose flour for a slightly less textured coating.
- To save time, prepare the fried green tomatoes ahead of time and reheat them gently in a low oven before assembling the sandwiches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
What type of tomatoes should I use for frying in this BLT?
Use firm green tomatoes for frying, as they have a tart flavor that pairs well with the bacon and mayo.
How do I achieve a crispy coating on the fried green tomatoes?
Coat the green tomato slices in a seasoned batter before frying them in hot oil to achieve a crispy texture.
Can I substitute the bacon in this recipe?
Yes, you can substitute the bacon with crispy turkey bacon or a plant-based alternative for a different flavor profile.
