Description
Give you BLT sandwich some extra pizzaz and swap out fresh tomato slices for fried green tomatoes.
Ingredients
Scale
- 1–1/2 cups vegetable oil (enough to fill a skillet about 1/4-inch up from the bottom)
- 2 large green tomatoes (cut into 1-inch rounds)
- 1/4 cup flour
- 1/4 cup cornmeal
- 2 eggs (beaten)
- Salt (ground black pepper, and smoked paprika to season)
- 1/4 cup mayonnaise
- 6 slices bacon (cooked)
- 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 the cornmeal with some of the salt and ground black pepper. Set aside.
- Season both sides of each tomato slice with the salt, pepper, and smoked paprika.
- One slice at a time, add a tomato slice to the flour and coat both sides. Next, dip it into the eggs, and make sure both sides and the edges are coated. Allow the excess egg to drip back into the bowl. Finish by adding the tomato slice into the cornmeal. Use your fingers to gently pat the cornmeal onto both sides of the tomato. Transfer the tomato slices to a baking pan.
- Place another baking pan near the oven with 1-2 layers of paper towel on it.
- Add the oil to a large skillet on medium-high heat. When hot, reduce the heat to medium. Let it sit for a minute or two.
- Add the coated tomato slices, a few at a time, to the hot oil. Cook for about 2 minutes on each side, or until golden.
- Transfer to the paper towel-lined baking pan.
- Assemble the sandwiches by layering the mayonnaise, bacon, lettuce, and tomato slices on the toasted bread.
- Serve immediately.