My Fried Green Tomato BLT is the greatest twist on a classic BLT sandwich! Imagine juicy southern-fried green tomatoes topped with a spicy remoulade sauce, savory applewood-smoked bacon, avocado mash, and crisp Romaine… all nestled between perfectly toasted sourdough slices. It’s the ultimate southern-style BLT!
I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, and technology.
Cook and share the inspiring recipes by checking out the list of participants below. Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022!
- Green Tomatoes – Find some big, juicy green tomatoes, preferably from a local farmer’s market. They will taste best when in season (summer-fall) but I’ve used them year-round!
- The Coating – We’re going to coat our green tomatoes in a 2:1 ratio of all-purpose flour and yellow cornmeal, plus the perfect mix of seasonings.
- Spicy Remoulade Sauce – You can’t have FGTs without a homemade remoulade sauce! Because I love spice, I take it up a notch and create a spicy version, but the ground red pepper is optional.
- Applewood Smoked Bacon – Sorry, the turkey bacon just won’t be as good in this recipe. (But if you truly want to use it, feel free.) I grabbed a sugar-free version from my local Sprouts that is delicious.
- Bread – A thick, soft sourdough loaf is key to a beautiful BLT. You can find this at your regular grocery store.
- Romaine Lettuce – Romaine is a favorite of mine, it’s crunchy but still lends well to other flavors in the sandwich. Be sure to wash and dry well!
- Avocado Mash – To elevate our BLT even more, we’re going to add a spread of mashed avocado to the bottom slice of the bread.
How to Fry Green Tomatoes
The best way to fry green tomatoes comes from a few strategies. First, you want to ensure that you are drying your tomatoes fully. Simply set them on a bed of paper towels (and one more layer on top) for about 20 minutes.
Then, double dip the tomatoes. We’re using a buttermilk and egg mixture for our wet batter, and a combination of all-purpose flour and yellow cornmeal for our dry mixture. Dip wet, then dry, then wet, then dry once more; patting the coating into the tomato as much as possible.
Finally, you want to ensure you let the battered tomatoes sit for at least 5 minutes – this allows the wet and dry mixture to combine and stick to our tomatoes. I normally let my oil heat up and clean up the kitchen a bit while they are resting.
Also, be sure not to use too much oil – just enough to barely cover the tomato so they will be shallow fried. How do you know when your oil is ready if you don’t have a temperature gauge? Drop a tiny piece of batter or flour into the oil; if it immediately floats to the top and sizzles, it’s ready to go!
There are actually (2) types of green tomatoes: the ripe variety (usually heirloom), and the unripe red variety (what we use for FGTs.) The unripe red version is more firm and less juicy than normal red tomatoes. The texture makes them perfect for frying, as we’ll do today!
The green tomatoes are a bit more tart than normal tomatoes, but the acidity does mellow out after it has been cooked. Pair that with the seasoned, crunchy crust, and you get a flavor bomb in your mouth.
Yes! Cook at 375°F for 10 minutes – more detailed air fryer instructions & tips can be found in my cookbook, Air Fried Boss.
Other Healthy Lunches You’ll Love!
Fried Green Tomato BLT
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 4-5 shakes ground red pepper to taste
Other Sandwich Components
- 8 slices applewood smoked bacon
- 2-3 leaves Romaine hearts
- 8 slices sourdough bread
- 2 ct. avocados
- mayonnaise to spread
Fried Green Tomatoes
- 2 ct. green tomatos large
- ½ cup buttermilk
- 1 ct. egg
- 1 tsp Cajun seasoning
- 1 tsp hot sauce
- ½ cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- vegetable oil for frying
- Start by mixing all of the remoulade sauce ingredients in a small bowl. Cover, and let sit in the refrigerator until the sandwiches are ready to assemble.
- Slice the green tomatoes about ¼ inch thick. Lay down on a paper towel-lined pan, top with another paper towel, and let them dry for at least 20 minutes.
- While the tomatoes are drying, cook the bacon to your preference. I like to bake mine in the oven at 390°F for about 10 minutes. Be sure to pat dry your bacon!
- Prepare the rest of your ingredients: Wash and slice the Romaine lettuce, toast the sourdough, and mash the avocados. Season the avocado mash with a bit of salt + pepper.
- Your tomatoes should now be dry! In a shallow bowl, combine the buttermilk, egg, 1 tsp. Cajun seasoning, and the hot sauce.
- In another shallow bowl, stir together the flour, cornmeal, 1 tsp. Cajun seasoning, garlic powder, and black pepper.
- Dip the tomatoes in the egg wash, then the dry mix, and repeat to double-coat them.
- Let the tomatoes rest while you heat up the oil in a cast-iron skillet to about 375°F. You want enough oil to barely cover the tomatoes.
- Fry the tomatoes for 5-6 minutes until golden brown, flipping them halfway through. Be sure to not overcrowd your skillet; I suggest frying 3 or 4 at a time.
- Assemble the sandwiches: bread, avocado mash, fried green tomatoes, remoulade sauce, bacon, lettuce, mayo, and bread. This order makes the perfect bite! Enjoy!
The Coined Breakdown
- Total Cost per serving: $2.09
- Total Cost (4 servings): $8.36
- Those Other Guys: $15.99 per sandwich
Black History Month Virtual Potluck 2022
I’m so excited to join with 30+ other incredible Black food bloggers to share our culinary traditions and culture in celebration of Black History month this year!
Below is a partial list of participant recipes – make sure you take a look and try some new recipes. Be sure to share your creations using the hashtag #BHMVP2022 and shout out these incredible Black culinary creatives! For the full participant list, click here.
Fonio Bundt Cake with Hibiscus Glaze by A Classic Twist
Collard Green Hand Pies by A Girl Called Adri
Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life
Sweet Potato Biscuits by Black Girls Who Brunch
Chicken Plantains and Vegetables by Black Peoples Recipes
Bobo de Camarao (Brazilian Shrimp Stew) by Brazilian Kitchen Abroad
Salted Caramel Chocolate Tart with Candied Peanuts by Britney Breaks Bread
Vegan Coconut Cake with Lime Glaze by Chenée Today
Fried Green Tomato BLT by Coined Cuisine
Shrimp Po’ Boy Salad by Collards Are The Old Kale
Warm Brewed Zobo Drink by Dash of Jazz