Fried Green Tomato BLT
This ultimate BLT is made with fried green tomatoes, served on thick sourdough bread with a spicy homemade remoulade sauce and applewood smoked bacon. It's a tasty twist on the classic sandwich!
Servings: 6 sandwiches
Calories: 589kcal
Ingredients
Spicy Remoulade
- 2 tablespoon mayonnaise
- 3 teaspoons dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 pinch ground red pepper to taste
Other Sandwich Components
- 12 slices applewood smoked bacon
- 12 slices sourdough bread
- 2 count avocados
- ½ teaspoon salt
- ½ teaspoon black pepper
- Romaine hearts
- mayonnaise to spread
Fried Green Tomatoes
- 2 count green tomatoes large
- ½ cup buttermilk
- 1 count egg
- 3 teaspoons Cajun seasoning separated
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- vegetable oil for frying
Instructions
Remoulade Sauce
- 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.
Ingredient Prep
- Turn the green tomatoes on their side and slice them into ¼ inch thick rounds. You should get about 10 slices.
- Lay them 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 suggest adding to a foil-lined pan and placing in a cold oven. Turn the oven to 390°F and cook until crispy. Be sure to pat away any excess grease.
- Mash the avocados into a small bowl and season with a bit of salt and pepper.
- Wash and slice the Romaine lettuce, and toast your sourdough bread.
- Your tomatoes should now be dry! In a shallow bowl, whisk together the buttermilk, egg, 1 teaspoon of Cajun seasoning, and the hot sauce.
- In another shallow bowl, stir together the flour, cornmeal, 2 teaspoons Cajun seasoning, garlic powder, and 1 teaspoon black pepper.
- Dip the tomatoes in the egg wash, then the dry mix. Repeat to double-coat them.
- Let the battered tomatoes rest while you heat up your vegetable oil in a cast-iron skillet to about 375°F. It should be enough oil in the skillet to just 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. Set the finished tomatoes on a paper-towel lined pan.
Sandwich Assembly
- Assemble the sandwiches.For the perfect bite, I recommend the following order: bottom bread slice, avocado mash, fried green tomatoes, remoulade sauce, bacon, lettuce, mayo, and top bread slice. Enjoy!
Notes
Tips & Tricks:
This is one of those recipes where mise en place (a French term for everything in place) comes into play.
I wrote the instructions out in what I've tested to be the optimal order, so that by the time you finish frying the tomatoes, everything else is ready to assemble.
If you have sous-chefs in the kitchen with you, these sandwiches will be ready even faster!
Storage Instructions:
Store the ingredients separately in the fridge, and assemble when ready to eat. The fried green tomatoes can be eaten cold or warm. To get that crispy crunch again after refrigerating, pop them in the toaster oven or air fryer for a few minutes.
Nutrition
Calories: 589kcal | Carbohydrates: 96g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 2g | Cholesterol: 18mg | Sodium: 1294mg | Potassium: 388mg | Fiber: 5g | Sugar: 8g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 7mg