The days get a bit shorter, a nip bites at the edge of the air, and you know that all of that lush promise in our gardens and markets is going to stop delivering. But an autumn garden can be a thing of beauty. Sure, your early-summer crops have come and gone, but apples are dripping off the trees, vines are laden with ridiculously large squashes and melons, and tomatoes are everywhere. As soon as the frost descends, those tomato plants are done for.
We do not expect frost any time soon but while at a local farmers field I picked some green unripened tomatoes since the opportunity may not come up again. Green tomatoes are just regular tomatoes picked before they turn red, and have a more piquant flavour than their ripe brethren. When I think of fried, green tomatoes I start adding “y’all” to my sentences and want to sit on my front porch sipping mint juleps with a piece of Red Velvet Cake. In my eyes they are a very Southern dish! Tomatoes grow in such abundance in the South’s lush growing season that green, unripe ones need to be picked throughout the summer to prevent the branches from collapsing under their weight. In contrast, unripe tomatoes are picked here in the Great White North only at the very end of the season, when it is clear that they will not ripen before the first frost.
I was happy to recreate a twist on a standard bacon, lettuce and tomato sandwich with savoury fried green tomatoes, peppery arugula,and salty bacon all balanced with a creamy basil mayonnaise. 
If you can find it, use fine white cornmeal, which I am told is the primary cornmeal used in the Southern United States where this dish originates. Buttermilk adds flavour and tang, but is not totally necessary for an outstanding result. The second day I refried my leftover Fried Green Tomatoes and served them with some mesclun greens with a dollop of Sweet Basil Mayonnaise…delicious!!!
Print
Fried Green Tomato BLT
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A Southern twist on the classic BLT, featuring crispy fried green tomatoes, peppery arugula, and salty bacon, all balanced with a creamy basil mayonnaise.
Ingredients
Sweet Basil Mayonnaise:
- 1 cup (240 ml) loosely packed fresh basil leaves
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp Dijon mustard
- Kosher salt and freshly cracked black pepper
Sandwich:
- 16 (1/8-inch thick) slices bacon
- 8 slices country sandwich bread
- 1 cup (240 ml) loosely packed arugula
- Kosher salt and freshly cracked black pepper
Fried Green Tomatoes from Simply Recipes
- 3 medium, firm green tomatoes
- Salt
- 1 cup (240 ml) all-purpose flour
- 1 tbsp Cajun seasoning (optional)
- 1/2 cup (120 ml) milk or buttermilk
- 1 egg
- 1/3 cup (80 ml) cornmeal
- 1/2 cup (120 ml) fine dry bread crumbs
- 1/4 cup (60 ml) peanut oil or other vegetable oil
Instructions
For the mayo
- In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.
For the sandwich
- Place the bacon slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich.
Fried Green Tomateoes
- Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.
- Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.
To assemble the sandwich
- Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy bacon, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.
Notes
- For an authentic Southern taste, use fine white cornmeal.
- Buttermilk adds flavor but is optional.
- Leftover fried green tomatoes can be refried and served with mesclun greens and basil mayonnaise.
- Store the basil mayonnaise in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 6
- Sodium: 850
- Fat: 40
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
- Creamy Green Asparagus Soup with Crispy Bacon
- Andouille Sausage and Jerk Shrimp Grits
- Huevos Rancheros with Spicy Tomato Jam
- Fried Chicken, Bacon and Hot Honey Biscuits
Frequently Asked Questions
What makes green tomatoes different from ripe ones for frying?
The article explains that green tomatoes are simply unripe tomatoes picked before they turn red, and they have a more piquant (tart) flavor than ripe ones. Their firmer flesh also holds up better to the 1/2-inch slicing, flour dredging, and hot oil without falling apart.
Why does the recipe recommend fine white cornmeal?
The notes say fine white cornmeal is the primary type used in the Southern United States where fried green tomatoes originate, and the article echoes this for an authentic result. Fine white cornmeal gives a more delicate crust than coarser yellow cornmeal.
Do I need to salt the tomato slices before dredging?
Yes — the instructions say to sprinkle the 1/2-inch tomato slices with salt and let them stand for 5 minutes before dredging. This draws out excess moisture so the coating adheres properly and doesn’t steam in the pan.
What can I do with leftover fried green tomatoes?
The article describes re-frying leftover fried green tomatoes the next day and serving them over mesclun greens with a dollop of the sweet basil mayonnaise — the notes add that the basil mayo keeps in the refrigerator for up to 3 days.
