Fried Green Tomatoes BLT

Lucy Selvaggio-Diaz

By
@threeovens

This is a Southern favorite, made lighter without sacrificing flavor. I make it with arugula, but you can use any lettuce you prefer. From "Food and Wine" magazine.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

4 slice
bacon
1/2 c
all purpose flour
1
egg
1 Tbsp
water
1/2 c
yellow cornmeal
salt
freshly ground black pepper
1 lb
green tomatoes
oil, for frying
8 slice
whole wheat or multi-grain bread
mayonnaise
arugula

Directions Step-By-Step

1
Preheat oven to 400 degrees F; line a baking sheet with aluminum foil. Arrange bacon on baking sheet and bake until crispy, about 15 minutes; cut in half and drain on paper toweling.
2
Arrange flour, egg beaten with the water, and cornmeal in three shallow bowls to form an assembly line; season cornmeal generously with salt and pepper. Slice tomatoes into 1/2-inch slices and dredge tomato slices in flour, egg, and cornmeal, pressing to adhere. Set aside on waxed paper lined platter.
3
Heat 1/4 inch of oil in a large skillet over moderately high heat. Cook tomatoes, in batches if necessary, until golden and crisp, turning once, about 5 minutes total; drain on paper toweling.
4
On a work surface, arrange 4 pieces of toast. Spread each with mayonnaise. Layer on fried tomatoes, bacon, and arugula. Top with remaining toast and cut in half.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Pork
Regional Style: Southern
Hashtags: #blt, #green tomatoes