There are not enough words in the English language to tell you how much I love fried green tomatoes. Seriously. And I am also the poster child for Bacon Addicts Anonymous. Thus, the Fried Green Tomato BLT Sandwich was born. It was a miraculous yet surprisingly easy birth. Do this. Make this sandwich. (And be sure to make our 5 Minute Tangy Remoulade to go with it.) Flavor explosion.
Fried. Green. Tomato. BLT Sandwich. No sweeter words have ever been spoken.
If your mouth starts watering at this picture, raise your hand.
Raise it high. Is there anything better on this earth than a green tomato? (Well, besides a garden fresh, warm and tangy ripe red tomato?)
Call me crazy but I decided to put these beautiful green tomatoes on a BLT sandwich. Because…why not?
These beautiful green tomatoes were tart and slightly sweet, perfectly green and ready to hop in my skillet.
A quick dredge in milk and egg followed by cornmeal, flour and spices and everyone in the pool. If you have never eaten a fried green tomato, I’m sorry.
I’m sorry you haven’t tried them yet. They are so easy to make, and there’s just something about that Southern fried flavor that gets me every time.
When I start thinking about recipes and how to make something different, I try to pick an ingredient in a classic recipe and mix it up. In this Fried Green Tomato BLT Sandwich, we simply replaced the standard red tomato with a generous helping of fried green tomatoes.
My Tips on How to Make the Best Fried Green Tomatoes:
- Use the freshest green tomato you can find. Preferably straight out of the garden.
- Slice the green tomatoes 1/4 inch thick. You will get the perfect balance of green tomato flavor and all that yummy breading.
- Season your dry mix that you are going to bread your tomatoes with. Taste it first. If it is bland, fix it.
- Three words: Cast Iron Skillet.
- Get your oil hot before putting in that first slice. If you start frying too soon, the tomatoes will be soggy.
- Let the green tomato slices get nice and brown. That’s where the flavor comes from.
- Don’t flip them too soon, or you will lose that delicious coating.
- Drain the fried green tomato slices on brown bags or newspapers so they don’t get soggy. (No paper towels!)
We also whipped up a quick batch of our 5 Minute Tangy Remoulade sauce. Duke’s brand mayonnaise, hot sauce, dill pickle juice, a little horseradish and a few more ingredients make this Fried Green Tomato BLT Sandwich pop.
(Get the complete recipe at the bottom of this post.)
Looking for more fun recipes?
Don’t skimp on the bacon! Lots of bacon, lots of green tomatoes, and as much sauce as you like.
We used a hearty white country bread for our BLT sandwich. Toasted, of course.
We cannot wait for you try this BLT sandwich recipe. The salty bite of bacon with the tangy and slightly crunchy fried green tomato, topped with fresh lettuce, tangy sauce and yummy toast.
Yes, they are THAT good.
Fried Green Tomato BLT Sandwich
A classic BLT sandwich with Southern Fried Green Tomato slices, drizzled with a tangy homemade remoulade sauce. Served on toasted white bread with savory bacon, fresh lettuce and tomato. Winner.
For the BLT Sandwiches
- 1 - 2 pounds thick cut bacon cooked
- 3 green tomatoes sliced
- 1/2 cup cornmeal
- 1/2 cup flour
- 1/2 cup milk
- 1 egg
- 1/2 cup vegetable oil for frying
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sugar
- 12 slices white bread good quality
For the 5 Minute Tangy Remoulade Sauce
- 1/2 cup Duke's mayo
- 1 tablespoon brown mustard
- 2 teaspoons dill pickle juice
- 1 - 2 teaspoons horseradish
- 1 teaspoon paprika
- 1/2 teaspoon Creole or Cajun seasoning
- 4 shakes hot sauce
For the Fried Green Tomato BLT Sandwiches
Cook bacon and set aside.
Slice tomatoes to desired thickness. (We suggest 1/4 inch thick.)
In a shallow bowl, whisk together the milk and egg. In a separate shallow bowl, combine the cornmeal, flour, salt, pepper, cayenne pepper, and sugar.
Heat half of the oil in a large skillet to medium - medium high heat. When the oil is shimmering and sputters if water dropped in, it is time to cook the fried tomatoes.
Dunk each green tomato slice in the egg and milk mixture, then dredge in the cornmeal mixture until well coated. Place in the hot skillet. Repeat until the pan is full, but do not overcrowd, work in batches.
Cook until the bottom is golden brown, about 3 - 4 minutes. Flip carefully and cook until the other side is browned. Drain the fried green tomatoes on newspaper or brown paper bags.
For the 5 Minute Tangy Remoulade Sauce
In a small pint sized jar, combine all sauce ingredients. Cover with lid and shake vigorously for 1 - 2 minutes until well combined. Let sit for 3 minutes. Serve.
To assemble the sandwiches, toast the bread. Spread the tangy remoulade sauce on each piece of toast. Top with lettuce, bacon and tomatoes.