Fried Green Tomato BLT
User Reviews
5
Fried Green Tomato BLT
Description
This sandwich layers fried green tomato slices coated in a buttermilk soak and a seasoned cornmeal and flour mixture for a crisp exterior and tender interior. The tomatoes are fried in vegetable oil until golden brown and drained on paper towels. A remoulade mayo spread made with mayonnaise, brown mustard, lemon juice, garlic, capers, cornichons, horseradish, Tabasco, paprika, sugar, salt, and pepper adds tang and complexity.
The sandwich is assembled on toasted bread spread generously with the remoulade, then layered with crisp lettuce, fried green tomatoes, and cooked bacon slices. The combination balances smokiness, acidity, crunch, and creaminess for a robust flavor experience. This twist on a classic BLT introduces a southern-inspired fried vegetable to contrast the other ingredients.
Preparing the remoulade ahead allows flavors to meld and makes assembling quicker. Changing or straining the frying oil as needed helps maintain crispness and clean flavor in the fried tomatoes. The sandwich can be sliced in half for easier handling and serving.
Ingredients
- 8 lices bread toasted
- 8 lices Bacon cooked and crispy.
- lettuce crisp
fried green tomatoes
- 8 lices tomato green
- 1 cup buttermilk
- 1/2 cup cornmeal yellow
- 1/2 cup all-purpose flour
- 1/2 tsp salt sea salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- vegetable oil for frying
remoulade mayo spread
- 1/2 cup mayonnaise
- 1 Tbsp brown mustard
- 1 Tbsp lemon juice fresh
- 1 clove garlic minced
- 1 Tbsp capers finely chopped
- 1 Tbsp cornichons or dill pickles, finely chopped
- 1 Tbsp horseradish prepared
- 1 tsp Tabasco sauce
- 1 tsp paprika smoked or regular
- 1/2 tsp sugar or more to taste
- salt if needed and to taste
- black pepper if needed and to taste
Instructions
make the remoulade mayonnaise
- Blend together all the ingredients and taste to adjust to your liking. Chill until ready to use. Can be made a day or two ahead of time.
fry the tomatoes
- Put the buttermilk in a shallow bowl. Whisk the dry ingredients together in another shallow bowl.
- Heat 1/4 inch vegetable oil in a medium skillet until shimmering.
- Dip the tomato slices into the buttermilk, and then into the cornmeal/flour mixture to coat thoroughly.
- Fry until golden on each side, about 2 minutes total. Drain on paper towels. Change or strain oil as needed.
assemble the sandwiches
- Spread a generous layer of remoulade on both pieces of toasted bread.
- Add lettuce to the bottom slice. Then add fried tomatoes, 1 or 2 slices as fits your bread.
- Top with bacon and the other slice of bread. Slice in half and dig in!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Calories | 715kcal | 36% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 56g | 86% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 1190mg | 50% |
| Potassium | 347mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 791IU | 16% |
| Vitamin C | 13mg | 14% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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