Fried Green Tomato BLTs: A Crispy Southern Twist on the Classic Sandwich
Crunchy golden slices coated in seasoned cornmeal elevate every bite with smoky richness.
Fried Green Tomato BLTs: The Ultimate Summer Sandwich
There are few things as emblematic of Southern comfort food as fried green tomatoes. By incorporating them into a BLT sandwich—with smoky bacon, crisp lettuce, and creamy mayonnaise—you elevate this classic into an unforgettable summer feast. Perfectly golden on the outside and tender on the inside, fried green tomato BLTs deliver bold flavor, irresistible texture, and pure nostalgia with every bite.
Why Fried Green Tomatoes Make the Best BLT
Traditional BLTs celebrate simplicity: bacon, lettuce, tomato, and bread. Swapping in fried green tomatoes injects rich, savory flavor and a satisfying crunch that stands up beautifully to smoky bacon and supple lettuce. In this recipe, you’ll learn how to master fried green tomatoes, prepare crispy bacon, toast your bread, and assemble the ultimate summer sandwich. This combination not only highlights seasonal produce but also reinvents a tried-and-true classic.
Ingredients for Fried Green Tomato BLTs
To create the perfect fried green tomato BLT sandwiches, gather the following ingredients:
- 12 strips bacon
- 12 slices white sandwich bread
- 1/2 cup mayonnaise
- 2 large eggs
- 1/2 cup cornmeal
- 2 tbsp cornstarch
- 1 tsp kosher salt
- Black pepper, to taste
- 2 large green tomatoes, sliced 1/2 inch thick
- Vegetable oil, for frying
- Lettuce leaves (such as iceberg, romaine, or Bibb)
Note: Some chefs enhance the breading with all-purpose flour and Creole seasoning or use ranch dressing for dipping, but the core recipe centers on cornmeal for classic Southern flavor.
How to Make Fried Green Tomato BLTs
- Preheat and Prepare Bacon
Preheat your oven to 425°F. Lay bacon strips in a single layer on a rimmed, foil-lined baking sheet. Bake until the bacon turns golden and crispy—about 20 minutes. Transfer to a paper towel-lined plate to drain excess fat. - Toast the Bread
Arrange bread slices on another baking sheet. Spread each with approximately 1/2 teaspoon mayonnaise for flavor and a golden finish. Bake for about 10 minutes, or until the bread is lightly toasted. - Prepare the Breading Stations
Crack eggs into a shallow bowl and whisk until smooth. In another shallow bowl, combine cornmeal, cornstarch, kosher salt, and freshly ground black pepper. This step ensures an even, crispy coating on every tomato slice. - Bread the Tomatoes
Slice green tomatoes into 1/2-inch rounds. One at a time, dip slices in beaten egg, shake off excess, then coat thoroughly in the cornmeal mixture. Place breaded rounds on a platter or parchment-lined sheet until ready to fry. - Fry the Tomatoes
Fill a deep skillet with 1/2 inch of vegetable oil and heat over medium-high. To test readiness, sprinkle in a bit of cornmeal; it should sizzle instantly. Fry tomatoes in batches—do not overcrowd the skillet—and cook undisturbed for 2 to 3 minutes per side, until deeply golden and crisp. Remove with tongs, let drain on paper towels, and sprinkle lightly with kosher salt while hot. - Assemble the Sandwiches
For each sandwich, use one slice of bread (toasted side down) as the base. Spread with about 1 tablespoon mayonnaise, layer on 2 strips of bacon, 1–2 slices of fried green tomato, and a few leaves of fresh lettuce. Cap with a second slice of bread, toasted side out. Cut in half if desired, and enjoy immediately.
Step-by-Step: Visualizing the Assembly
| Step | Details |
|---|---|
| Bacon | Oven-baked at 425°F; crispy, not greasy |
| Toasted Bread | Slices brushed with mayonnaise, oven-toasted for a golden crunch |
| Fried Tomatoes | Dipped in egg, dredged in seasoned cornmeal and cornstarch, then pan-fried |
| Assembly | Bread, mayo, lettuce, bacon, fried green tomatoes, second bread slice |
Expert Tips & Variations
- Choosing Green Tomatoes: Select tomatoes that are firm and fully green for the ideal tartness and structure. Avoid tomatoes that are beginning to ripen; softer tomatoes will become mushy during frying.
- Even Slices: Slice tomatoes evenly (about 1/2 inch thick) for uniform cooking and a stackable BLT.
- Frying Temperature: Keep oil between 350°F and 375°F. Use a kitchen thermometer for accuracy; too cool and the tomatoes absorb oil, too hot and they burn before the breading crisps.
- Alternative Coating: For extra crunch, replace half the cornmeal with panko bread crumbs. You may also add Creole seasoning for a kick.
- Make-Ahead Tip: Prepare bacon and bread ahead, and fry tomatoes just before assembling to maintain crispness.
Nutritional Information
This recipe serves six, with each sandwich delivering a satisfying balance of vegetables, protein, and grains. For a lighter version, use turkey bacon and whole-grain bread, or opt for less mayonnaise.
Serving Suggestions
- Main Dish: Fried green tomato BLTs shine as the centerpiece of a summer lunch or light dinner.
- With Sides: Pair with sweet potato fries, creamy coleslaw, deviled eggs, or potato salad for a Southern-inspired meal.
- Beverages: Iced tea, lemonade, or a citrusy craft beer complement the sandwich’s flavors.
Frequently Asked Questions (FAQ)
What are green tomatoes, and how are they different from tomatillos?
Green tomatoes are simply unripe regular tomatoes that are firm and tart, making them perfect for frying. Tomatillos, though similar in appearance, are a different plant entirely, with a papery husk and a distinct tangy flavor, common in Mexican cuisine.
What others are reading
Is it necessary to salt green tomato slices before breading?
While not required in every recipe, salting green tomato slices and letting them rest for 15–30 minutes can draw out excess moisture, improving final crispness and preventing sogginess. Pat slices dry before breading for best results.
Can I use another bread besides standard white sandwich bread?
Absolutely. Experiment with crusty sourdough, hearty multigrain, or even toasted brioche for different flavor and texture profiles.
How do I keep fried green tomatoes crispy?
Drain the cooked tomatoes on paper towels or a wire rack. Assemble sandwiches just before eating to prevent tomatoes from softening the bread.
What can I substitute for bacon in a vegetarian version?
Try crispy tempeh bacon, smoked tofu strips, or grilled mushrooms for a satisfying vegetarian alternative while keeping the smoky, umami character.
Can fried green tomatoes be made gluten-free?
Yes, simply substitute the cornmeal mixture with gluten-free cornmeal and replace any flour with a gluten-free flour blend.
Recipe Recap: Fried Green Tomato BLTs
- Oven-bake bacon until crisp.
- Toast bread slices with a swipe of mayonnaise for added flavor and crunch.
- Bread and fry green tomato slices for a golden, tangy treat.
- Layer with bacon, fried tomato, fresh lettuce, and another slice of crunchy bread.
- Cut in half and serve immediately for the best taste and texture.
Additional Frequently Asked Questions
Q: Are fried green tomatoes only for sandwiches?
A: No, they are delicious on their own as an appetizer, served with ranch or remoulade, or layered in burgers, wraps, or breakfast plates.
Q: What type of oil is best for frying?
A: Vegetable oil, canola, or peanut oil are preferred for their neutral flavor and high smoke point.
Q: Can fried green tomatoes be prepped ahead?
A: They taste best fresh, but you can bread the tomatoes up to 4 hours in advance and refrigerate until frying time.
Seasonal and Regional Appeal
Fried green tomato BLTs celebrate peak summer. In the South, they’re a staple when tomatoes are abundant yet haven’t ripened fully. If you grow your own tomatoes or visit farmers’ markets, look for green, unblemished fruits for this recipe. This dish brings together the best of Southern ingenuity—making something delicious with what’s available—and turns it into an iconic sandwich you’ll crave all season long.
Creative Twists: Take Your BLT a Step Further
- Add sliced avocados for creamy richness.
- Slather with spicy mayo or pimento cheese for added Southern flair.
- Layer with pickled onions or thin cucumber slices for tang and crunch.
- Swap in arugula or baby spinach for a bolder green.
- Try with a fried egg for a breakfast or brunch adaptation.
Storing and Reheating Leftovers
- Fried green tomatoes: Store leftovers in a single layer in an airtight container in the refrigerator for up to 2 days. For crisp reheating, bake on a rack at 400°F for 5–7 minutes—avoid microwaving, as this makes them soggy.
- Bacon: Can be baked ahead and reheated briefly in the oven.
- Bread: Toast just before assembling for best texture.
- Sandwich assembly: Don’t assemble until ready to eat, as moist fillings quickly soften bread.
Final Thoughts: Why You’ll Love Fried Green Tomato BLTs
Fried green tomato BLTs are the ultimate summer treat, blending crispy, tangy tomatoes with smoky bacon, cool lettuce, and creamy mayonnaise. Served between toasted bread, this sandwich embodies the best of Southern flavors and seasonal cooking. Try it once, and it just may become your go-to recipe for picnics, weekend lunches, and backyard gatherings.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a35951721/fried-green-tomato-blts-recipe/
- https://www.youtube.com/watch?v=1jUtysmF35I
- https://www.thepioneerwoman.com/food-cooking/recipes/a40037407/fried-green-tomatoes-recipe/
- https://www.womensoutdoornews.com/2021/09/paula-deens-fried-green-tomatoes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65595186/blt-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a64983740/blt-bites-recipe/
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