Fried Green Tomato BLT
A crispy, tangy take on the classic BLT featuring cornmeal-crusted fried green tomatoes, perfect for summer indulgence.
I grew up eating BLTs, but the first time I sandwiched a crispy, cornmeal-crusted green tomato between toasted bread and turkey bacon, it felt like a tiny Southern celebration. This Fried Green Tomato BLT is tangy, crunchy, and the kind of sandwich you make when tomatoes are still firm and tart — perfect for late summer or when you want a twist on a classic. If you like bold textures and simple, satisfying flavors, this one’s for you. For a different crunchy, fried snack to serve alongside it, try this air fryer fried pickles recipe for a slightly lighter take.
Why you’ll love this dish
This sandwich takes everything you adore about a BLT and swaps one predictable element for a crunchy, tangy superstar: fried green tomatoes. It’s quick to pull together, affordable (no fancy pantry items), and crowd-pleasing — kids love the cornmeal crunch, and adults appreciate the bright tomato flavor against smoky turkey bacon. It’s ideal for a relaxed weeknight, a casual brunch, or a picnic where you want something portable that still feels special.
How this recipe comes together
Before you dive in, here’s the flow so you know what to expect: cook turkey bacon until crisp and set aside. Dip thick tomato slices in buttermilk, dredge in seasoned cornmeal, then fry until golden. Toast your bread, smear with mayo, layer lettuce, the fried tomato, and turkey bacon, and close. Expect about 20–30 minutes from start to finish depending on how many sandwiches you make.
What you’ll need
- 4 slices of turkey bacon (smoked turkey bacon works great)
- 2 green tomatoes, sliced into 1/2-inch rounds
- 1 cup buttermilk (substitute: milk + 1 tbsp vinegar if needed)
- 1 cup cornmeal (fine or medium grind)
- Salt and pepper to taste
- 4 slices of bread (white, sourdough, or country loaf)
- Lettuce (iceberg or romaine for crunch)
- Mayonnaise
Notes: If you prefer gluten-free, use gluten-free cornmeal and bread. For a richer crust, add a tablespoon of flour to the cornmeal mix.
How to prepare it
- Cook the turkey bacon: Place turkey bacon slices in a cold skillet, turn heat to medium, and cook until the fat renders and the turkey bacon is crisp. Transfer to a paper towel-lined plate. Keep the pan drippings for frying if you like extra flavor.
- Prep the tomatoes: Pour buttermilk into a shallow bowl. In another shallow dish, combine cornmeal with a pinch of salt and several grinds of black pepper. Dip each tomato slice in buttermilk, then press into the cornmeal so each side is evenly coated.
- Fry the tomatoes: Add 1/4 inch oil (or reserved pan drippings) to the skillet and heat over medium-high until shimmering. Fry tomato slices in batches, about 2–3 minutes per side, until golden brown. Transfer to a wire rack or paper towels to drain briefly.
- Toast the bread: While tomatoes fry, toast the bread slices until golden.
- Assemble: Spread mayonnaise on each toast slice. Layer lettuce on the bottom slice, add a fried green tomato or two (depending on size), top with two turkey bacon slices, and close with the remaining toast. Serve immediately.
01Ingredients
For the fried green tomatoes
For the sandwich
02Method
- Cook the turkey bacon
- Prep the tomatoes
- Fry the tomatoes
- Toast the bread
- Assemble
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0 OF 5 DONE03Recipe notes
- 01If gluten-free, use gluten-free cornmeal and bread. For a richer crust, add a tablespoon of flour to the cornmeal mix. Serve hot for the best texture contrast.
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Best ways to enjoy it
Serve this sandwich hot for the best contrast between crunchy crust and warm turkey bacon. Plate it with a dill pickle spear and a simple slaw for textural contrast, or pair with crispy fries or the lighter option of air-fried pickles — the tangy crunch complements the tomato’s tartness. For a brunch spread, cut sandwiches in halves and stack on a serving board with pickled jalapeños and a spicy remoulade for dipping. For a picnic, wrap in parchment to keep the toast from getting soggy.
Also worth trying: a chilled cucumber salad cuts through the richness and keeps the meal bright. And for another snack to serve alongside, this air fryer fried pickles are a fast, crunchy companion.
Storage and reheating tips
Leftovers are best handled thoughtfully. Keep fried tomatoes and turkey bacon separate from the bread if you don’t plan to eat immediately. Store components in airtight containers in the refrigerator up to 2 days: turkey bacon and fried tomatoes 1–2 days, toasted bread 1 day. Reheat tomatoes briefly in a 375°F oven or air fryer for 3–5 minutes to restore crispness. Avoid microwaving bread — it will get soggy. If you need to freeze, freeze turkey bacon (wrapped) for up to 1 month; fried tomatoes don’t freeze well because the crust softens after thawing.
Food safety note: refrigerate any leftovers within two hours and consume them within 48 hours to minimize food-safety risks.
Flavor swaps
- Spicy remoulade: Replace mayonnaise with a remoulade made from mayo, Dijon, hot sauce, and chopped pickles for a zesty kick.
- Vegetarian: Omit turkey bacon and add a handful of crispy fried shallots or smoked tempeh for a smoky edge.
- Cheese: Add a thin slice of pepper jack or sharp cheddar for melty richness. Toast the assembled sandwich briefly under a broiler to melt.
- Gluten-free: Use gluten-free bread and certified gluten-free cornmeal.
- Lighter: Bake the coated tomato slices at 425°F on a parchment-lined sheet for 12–15 minutes, flipping once.
Your questions answered
How long does this take to make?
A: Plan for 20–30 minutes total. Turkey bacon and frying steps overlap, so prep and cook efficiently to stay closer to 20 minutes.
Can I use red ripe tomatoes instead?
A: Ripe tomatoes work but are softer and may not hold up to frying as well. If you use them, slice a bit thicker and handle gently. A light dusting of flour before cornmeal can help adhesion.
Is there a good vegetarian alternative to turkey bacon?
A: Yes — smoked tempeh slices, coconut turkey bacon, or thick-cut roasted eggplant can provide a smoky, savory element.
How do I keep the sandwich from getting soggy?
A: Toast the bread well, spread a thin layer of mayo as a moisture barrier, and assemble just before serving. Storing components separately also helps.
Can you make this ahead for a crowd?
A: Fry tomatoes and cook turkey bacon ahead, then reheat both briefly and assemble to order. Keep bread and lettuce separate until service.
Conclusion
If you love a classic BLT but crave more texture and bright tomato flavor, this Fried Green Tomato BLT is a quick, satisfying upgrade that delivers both crunch and nostalgia. For more ideas, check out Fried Green Tomato BLT – Coined Cuisine (with Spicy Remoulade) and my How to Make the Best BLT!
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