The fried green tomato strikes again! I was in the grocery store a few days ago and walked by a beautiful bushel of shining, gorgeous, green tomatoes, I couldn’t resist grabbing a few. There is something about these little green gems… Like the Sirens calling to Odysseus, green tomatoes beckon me with their song.
When green tomato season first arrives, I only want straight-up fried green tomatoes with minimal toppings or sauces. After a long winter with no fresh tomatoes, I want to taste as much of this pure, tart fruit as possible. The crispy, crunchy outside with succulent, acidic center is to die for. When I’ve had my fill of these, I start thinking of different ways to make and consume them.
Say hello to the BLFGT – the bacon, lettuce and fried green tomato sandwich! BLT’s have long been a favorite sandwich of mine. I used to work at Johns Hopkins University… During the summer months, my friend Carolyn and I would go to a nearby market and get iced teas and basic BLT’s for lunch nearly every day. The tomatoes were at their freshest and made the sandwich more delectable than usual.
Common knowledge dictates that it’s nearly impossible to ruin a meal when bacon is a main ingredient. I think that fried green tomatoes also fall into this category. They are twangy, sweet and juicy… Frying adds extra texture and flavor to this classic sandwich while giving you something fresh and new. Changing up the original has been a fun and tasty. Using the traditional ingredients like crisp, cool lettuce, rich mayo and salty bacon brings this upgraded sandwich together. By using only a few fresh ingredients, everything is able to stand out individually, which I love.
This version of the BLT tastes just as awesome as the original. Try this recipe next time you make one and let me know what you think in the comments!
Bacon, Lettuce & Fried Green Tomato Sandwich
6-8 pieces applewood smoked bacon
4 pieces white bread
4 pieces green leaf lettuce
2 tablespoons mayonnaise
2 green tomatoes
1 cups panko breadcrumbs
1/2 cup flour
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
hot sauce (add as much as you like, I usually add 10 dashes)
vegetable oil, for frying
Whisk eggs, milk and hot sauce together in a bowl. In a separate bowl combine panko, flour, onion powder, garlic powder, salt and pepper. Mix until ingredients are combined.
Slice tomatoes 1/2 inch thick, season with salt and pepper. Dip tomatoes in egg mixture, then dip into the breadcrumbs making sure each slice is coated with breading. Refrigerate until ready to fry.
Add oil to a cast iron skillet. Preheat to 375 F.
Fry 4-5 tomato slices at a time in the skillet. Don’t overcrowd the pan. Fry until the tomatoes start to turn golden, 2-3 minutes. Flip and fry the other side until golden brown and remove from heat. Drain on a rack or paper towels. Season with salt.
While the tomatoes are cooling, fry the bacon, toast the bread and clean your lettuce. When the bacon is finished cooking, drain on a paper towel.
Add the bacon, lettuce and fried green tomato to your sandwich in any order you wish. Serve immediately after assembled.