Fried Green Tomatoes BLT

Lucy Selvaggio-Diaz


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.


★★★★★ 5 votes

15 Min
10 Min
Pan Fry


  • 4 slice
  • 1/2 c
    all purpose flour
  • 1
  • 1 Tbsp
  • 1/2 c
    yellow cornmeal
  • ·
  • ·
    freshly ground black pepper
  • 1 lb
    green tomatoes
  • ·
    oil, for frying
  • 8 slice
    whole wheat or multi-grain bread
  • ·
  • ·

How to Make Fried Green Tomatoes BLT


  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.

Printable Recipe Card

About Fried Green Tomatoes BLT

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

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