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Fried Green Tomato Sandwich Recipe
5 from 6 votes

Fried Green Tomato Sandwich Recipe

This tasty Fried Green Tomato Sandwich is stacked high with bacon, lettuce, tomatoes, and a delicious asiago-basil mayonnaise.

Prep Time
30 mins
Cook Time
30 mins
Servings: 4
Course: Lunch
Cuisine: American

Ingredients

  • ½ cup mayonnaise
  • ½ cup Asiago cheese shredded
  • 6 basil chiffonade fresh leaves
  • 1 1/2 teaspoons lemon juice
  • 12 Bacon strips, crisp cooked
  • ½ fried green tomato recipe
  • 2 red tomato large thickly sliced
  • 4 tablespoons unsalted butter softened
  • 8 bread thick slices
  • 8 leaves butter lettuce
  • salt coarse salt and freshly cracked pepper
  • black pepper coarse salt and freshly cracked pepper

Instructions

    Cup of Yum
  1. In a medium-sized bowl, mix the mayonnaise, asiago, basil, lemon juice, salt, and pepper. Keep it covered in the refrigerator until it is ready to be used.
  2. Cook the bacon until crisp. Drain it on paper towels and set it to the side.
  3. Prepare and make the fried green tomatoes and briefly set them to the side.
  4. Slice and prepare the bread, tomatoes and lettuce.
  5. Evenly spread the softened butter on both sides of the bread slices, about 1 ½ teaspoons per side.
  6. Toast the bread for 1 to 2 minutes per side on a griddle or in a cast-iron skillet over medium heat or until browned and toasted.
  7. Spread some of the basil-mayo on each slice of the toasted bread and then add on the lettuce, sliced tomatoes, fried green tomatoes, crisp cooked bacon, and sprouts.
  8. Add on the top slice of bread with basil-mayo and serve.

Notes

  • Make-Ahead: These are meant to be eaten as soon as they’re done cooking. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.
  • How to Store: It’s best if the fried tomatoes are separated and stored covered in the refrigerator for up to 3 days. The other ingredients will hold in the refrigerator for up to 7 days.
  • How to Reheat: Add some oil to a large non-stick skillet over medium heat (about 350°), and re-fry the tomatoes for 2 to 3 minutes total or until hot and crispy. Reconstruct the sandwich and serve.
  • You can swap the butter for mayonnaise on the bread to help you toast it.
  • It is extra, but I like to add sprouts to the sandwich. Microgreens are also a nice touch.
  • You can substitute the fresh basil with 2 teaspoons of dry.