Fried Green Tomato BLT
A crispy, tangy take on the classic BLT featuring cornmeal-crusted fried green tomatoes, perfect for summer indulgence.
Ingredients
For the fried green tomatoes
- 2 slices green tomatoes, sliced into 1/2-inch rounds Use firm, tart green tomatoes.
- 1 cup buttermilk Substitute with milk + 1 tbsp vinegar if needed.
- 1 cup cornmeal Fine or medium grind.
- Salt and pepper to taste
For the sandwich
- 4 slices bread Use white, sourdough, country loaf.
- 4 slices turkey bacon Smoked turkey bacon works great.
- Lettuce (iceberg or romaine for crunch)
- Mayonnaise
Instructions
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 (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.
Notes
If 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.