Crunchy Fried Green Tomato BLT Sandwich Recipe
This Crunchy Fried Green Tomato BLT Sandwich features crispy bacon, tangy fried green tomatoes coated in a flavorful cornmeal crust, fresh lettuce, and a zesty remoulade sauce all layered on toasted white bread. A perfect combination of textures and bold southern flavors, ideal for a satisfying lunch or casual dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American Southern
Ingredients
Scale
Bacon and Tomatoes
- 1 to 2 pounds thick-cut bacon, cooked
- 3 green tomatoes, sliced 1/4 inch thick
Breading Mixture
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne spice
- 1/2 teaspoon sugar
Egg Wash
- 1/2 cup milk
- 1 egg
Frying Oil
- 1/2 cup oil (for frying, such as vegetable or canola oil)
Sandwich Components
- 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
- Lettuce leaves
Instructions
- Prepare Ingredients and Cook Bacon: Cook the thick-cut bacon in a skillet until it reaches your desired crispness. Once cooked, set the bacon aside on paper towels to drain excess grease. While the bacon cools, slice the green tomatoes into approximately 1/4 inch thick slices for optimal frying.
- Set Up Breading Station: In a shallow bowl, whisk together the milk and egg to create an egg wash. In another shallow bowl, mix the cornmeal, flour, salt, black pepper, cayenne spice, and sugar to form the breading mixture.
- Fry the Green Tomatoes: Heat half of the oil in a large skillet over medium to medium-high heat. To test readiness, drop a tiny bit of water into the oil and ensure it shimmers and sputters. Dip each tomato slice first into the egg wash, then coat thoroughly with the cornmeal mixture. Carefully place the coated slices into the hot skillet, working in batches to avoid overcrowding. Cook for about 3-4 minutes on one side until golden brown, then flip and fry the other side until browned. Remove and drain the fried tomatoes on newspaper or brown paper bags.
- Make the Tangy Remoulade Sauce: In a small pint-sized jar, combine Duke’s mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, Cajun or Creole spice mix, and hot sauce. Secure the lid and shake vigorously for 1-2 minutes until smooth and well combined. Let the sauce rest for 3 minutes for flavors to meld.
- Assemble the Sandwiches: Toast the white bread slices to your preference. Spread a generous layer of the tangy remoulade sauce onto each piece of toast. Layer fresh lettuce, fried green tomato slices, and cooked bacon on the bread. Add any preferred additional toppings if desired. Serve the sandwiches warm and enjoy the perfect balance of crunchy, savory, and tangy flavors.
Notes
- Use sturdy, thick-cut slices of green tomatoes for best results when frying.
- Do not overcrowd the skillet while frying tomatoes to ensure even cooking and crispiness.
- The remoulade sauce can be adjusted for spice levels by modifying the amount of hot sauce and horseradish.
- Leftover fried green tomatoes are best enjoyed fresh but can be reheated gently in a skillet to retain crispness.
- Substitute white bread with a sturdy sandwich bread for a different texture or flavor profile.
Keywords: Fried Green Tomato Sandwich, BLT, Southern sandwich, fried tomatoes, crispy bacon, remoulade sauce, comfort food
