Introduction

Discover the perfect balance of crunchy, tangy, and savory with this Crunchy Fried Green Tomato BLT Sandwich. Crispy fried green tomatoes paired with smoky bacon and a zesty homemade remoulade sauce create an unforgettable twist on the classic BLT.

A close-up of a sandwich held by a woman's hand, showing three main layers. The top and bottom layers are slices of toasted white bread with a golden brown, slightly crispy texture. The middle layer has crispy, browned bacon pieces with a shiny, oily surface, topped with small green herb pieces. Below the bacon, there is melted cheese with a white color and specks of green herbs, stretching out as it drips down from the sandwich. The background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 2 pounds thick-cut bacon (cooked)
3 green tomatoes (cut into slices)
1/2 cup cornmeal
1/2 cup flour
1/2 cup milk
1 egg
1/2 cup oil for frying
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne spice
1/2 teaspoon sugar
Lettuce
12 pieces high-quality white bread
1/2 cup 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 hot sauce

Instructions

Step 1: Cook the bacon in a skillet until crisp. Drain on paper towels and set aside. Slice the green tomatoes into about 1/4 inch thick slices.
Step 2: Prepare the breading station. Whisk milk and egg in one shallow bowl. In another, mix cornmeal, flour, salt, black pepper, cayenne, and sugar.
Step 3: Heat half of the oil in a large skillet over medium to medium-high heat until shimmering. Dip each tomato slice in the egg wash, then coat thoroughly with the cornmeal mixture.
Step 4: Fry the coated tomato slices in batches without overcrowding. Cook until golden brown on one side (about 3-4 minutes), then flip and brown the other side. Drain on paper.
Step 5: Make the remoulade sauce by combining mayonnaise, spicy brown mustard, pickle juice, horseradish, paprika, Cajun spice, and hot sauce in a jar. Shake vigorously and let sit for 3 minutes.
Step 6: Toast the bread slices. Spread the remoulade sauce on each piece. Layer lettuce, fried green tomatoes, cooked bacon, and any additional toppings you like.
Step 7: Assemble the sandwich and serve warm. Enjoy the crunchy, flavorful bite!

Tips & Variations

For extra crispiness, double dredge the tomato slices by repeating the egg wash and cornmeal step before frying.
Try swapping the white bread for a sturdy sourdough or ciabatta to add more texture and flavor.
Add sliced avocado or a fried egg for a rich, creamy variation.
If you prefer less heat, reduce or omit the cayenne and hot sauce in the remoulade.

Storage

Keep any leftover fried green tomatoes and bacon separate in airtight containers in the refrigerator for up to 2 days. Store the remoulade sauce in a sealed jar in the fridge for up to one week. Reheat fried tomatoes gently in a low oven or skillet to maintain crispness before assembling sandwiches again.

How to Serve

A close-up view of a sandwich held by a woman's hand, showing two toasted slices of bread with a golden-brown, slightly crispy texture on top and bottom. Inside, a layer of melted creamy white cheese with green herbs drips slowly down, topped with crispy, caramelized bacon strips that are dark red and brown in color. Small green herb bits are sprinkled inside, adding a fresh touch. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe tomatoes instead of green tomatoes?

Green tomatoes hold up better during frying due to their firmness and slightly tart flavor. Ripe tomatoes may become mushy when fried, so green tomatoes are recommended for this recipe.

What oil is best for frying green tomatoes?

A neutral oil with a high smoke point, such as vegetable or peanut oil, works best for frying to ensure crispiness without burning.