Fried Green Tomato BLT

This fried green tomato BLT layers crispy, cornmeal-crusted green tomatoes with smoky bacon, crisp lettuce, and mayo on toasted bread. It is a fresh summer twist on a classic sandwich, and the whole thing comes together in one skillet.

Course Lunch

Cuisine American, Southern

Keyword fried green tomato BLT

Prep Time 20

Cook Time 15

Chilling Time 15

Total Time 50

Servings sandwiches

Calories 751kcal

Author Blair Lonergan

Ingredients

For the fried green tomatoes:

2 large firm green tomatoes
¾ cup all-purpose flour, divided
½ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
1 large egg
½ cup buttermilk
½ cup yellow cornmeal
Vegetable oil, canola oil, or peanut oil, for frying

For the sandwiches:

8 slices thick-cut bacon
8 slices sandwich bread (white, sourdough, or brioche, for example)
4 tablespoons mayonnaise, or more to taste
4 leaves lettuce (iceberg, romaine, or butter lettuce)
Optional additions: sliced avocado, pimento cheese, or a drizzle of remoulade sauce

Instructions

Fry the Tomatoes:

Slice the tomatoes into ½-inch thick slices and set aside. Choose firm, unripe green tomatoes so the slices hold their shape during frying.
Set out three shallow bowls. In the first bowl, whisk together ½ cup of the flour, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper. In the second bowl, whisk together the egg and buttermilk. In the third bowl, stir together the cornmeal, the remaining ¼ cup flour, the remaining salt, and the remaining pepper.
Working with one slice at a time, dredge the tomato slices in the flour mixture. Dip them into the egg mixture, letting the excess drip off, then coat in the cornmeal mixture.
Place the coated slices on a wire rack set over a baking sheet and refrigerate for 15-30 minutes to help the coating adhere.
Pour oil into a large cast iron skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium heat to about 350°F-375°F.
Working in batches and without crowding the pan, carefully add the green tomato slices to the hot oil. Fry until golden brown and crisp on the first side, about 3 minutes, then gently flip and cook until golden on the second side.
Transfer the fried green tomatoes to a paper towel-lined plate, season lightly with additional salt and pepper if desired.

Assemble the Sandwiches:

Lightly toast the sandwich bread until golden.
Spread mayonnaise on one side of each slice of toasted bread.
Layer lettuce, crispy bacon, and 2-3 fried green tomato slices on each sandwich.
Top with the remaining bread slices, slice in half, and serve immediately.

Notes

Tomato choice: Use firm, fully green tomatoes so the slices hold their shape and slice clean.
Chill the slices: The fridge rest helps the cornmeal crust set so it does not slide off in the oil.
Oil temperature: Keep it between 350 and 375°F for a crisp, non-greasy coating.
Prevent sogginess: Toast the bread and spread mayo on both slices so the sandwich stays crisp.
Southern twist: Swap the plain mayo for pimento cheese, or serve with remoulade or comeback sauce.
Best served fresh: Re-crisp leftover fried tomatoes in a 400°F oven or air fryer, not the microwave.

Nutrition