If you have a craving for something that combines a burst of Southern charm with irresistible textures and bold flavors, then this Crunchy Fried Green Tomato BLT Sandwich Recipe is exactly what you need. Imagine biting into the perfect balance of crisp, mildly tangy fried green tomatoes, smoky bacon crisped just right, fresh crunchy lettuce, and a creamy, spicy sauce all piled between toasted bread—this sandwich is a celebration of simple, fresh ingredients coming together in fantastic harmony. Whether you’re making lunch for friends or treating yourself on a quiet weekend, this recipe delivers a crispy, juicy, and highly addictive sandwich experience that you will want to make again and again.
Ingredients You’ll Need
Gathering a handful of straightforward, essential ingredients makes this sandwich both approachable and thrilling. Each component plays its role in boosting texture, flavor, or color—the crispy bacon adds smokiness, the green tomatoes bring that signature tang and crunch, and the homemade remoulade sauce ties everything together with a delicious kick.
- Thick-cut bacon (1 to 2 pounds): Opt for good-quality bacon since it adds that irresistible smoky crunch to your sandwich.
- Green tomatoes (3, sliced 1/4 inch thick): Firm and tart, perfect for frying to golden crispiness.
- Cornmeal (1/2 cup): Gives the fried tomatoes their satisfying crunchy coating.
- All-purpose flour (1/2 cup): Helps bind the cornmeal breading and keeps that crispy texture intact.
- Salt and ground black pepper (1/2 teaspoon each): Essential seasonings to enhance every bite.
- Cayenne spice (1/2 teaspoon): Adds just a hint of warmth without overpowering the flavors.
- Sugar (1/2 teaspoon): Balances the acidity of the green tomatoes perfectly.
- Milk (1/2 cup) and egg (1): Make a smooth egg wash to help the breading adhere flawlessly.
- Oil for frying (1/2 cup): Use vegetable or canola oil for a perfect fry without excess greasiness.
- High-quality white bread (12 slices): Toasted, it provides the sturdy base for all those flavorful layers.
- Duke’s mayonnaise (1/2 cup): Classic creamy base for the zesty remoulade sauce.
- Spicy brown mustard (1 tablespoon): Brings a tantalizing sharpness to the sauce.
- Pickle juice (2 teaspoons): Adds a sneaky tang that livens up the mayo mixture.
- Grated horseradish (1 to 2 teaspoons): Delivers a gentle heat that wakes up your taste buds.
- Paprika (1 teaspoon): Smoky depth that complements the bacon beautifully.
- Cajun or Creole spice mix (1/2 teaspoon): Injects a bit of Southern flair into your sandwich.
- Hot sauce (4 dashes): Adds a cheeky kick to the creamy sauce without overpowering.
- Lettuce leaves: Crisp and fresh, a necessary crunch that balances the richness.
How to Make Crunchy Fried Green Tomato BLT Sandwich Recipe
Step 1: Cook the bacon and prep your tomatoes
First things first: get that bacon sizzling in a skillet until it reaches your ideal crispness—whether you like it chewy or crunchy, it will add that smoky backbone that makes this sandwich so special. While the bacon cools (a crucial step so your sandwich isn’t greasy), slice your green tomatoes into quarter-inch-thick pieces. This thickness is key to achieving a crisp exterior and tender interior when frying.
Step 2: Mix your breading and egg wash
In one shallow bowl, whisk the milk and egg to create a silky egg wash that helps your coating stick perfectly. In another, combine cornmeal, flour, salt, black pepper, cayenne, and sugar. This combo delivers a crunchy, flavorful crust with just the right amount of spice and sweetness to balance the tanginess of the green tomatoes.
Step 3: Fry those green tomatoes golden brown
Heat half of your oil in a large skillet over medium to medium-high heat. You’ll know it’s ready when a drop of water sizzles on contact. Dip each tomato slice first into the egg wash, then dredge them in the seasoned cornmeal mixture, ensuring each slice is completely coated. Fry the slices in batches so they cook evenly, about 3 to 4 minutes per side, until they turn a gorgeous golden brown. Drain on newspaper or brown paper bags to soak up excess oil.
Step 4: Whip up a zesty remoulade sauce
In a pint-sized jar, combine Duke’s mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, Cajun or Creole spice mix, and hot sauce. Seal the lid tightly and shake vigorously for a minute or two until everything is beautifully emulsified. Let it rest for a few minutes so the flavors can meld into a creamy, tangy wonder.
Step 5: Assemble your Crunchy Fried Green Tomato BLT Sandwich Recipe
Toast the white bread slices to your liking, then generously spread the remoulade sauce on each piece. Layer fresh lettuce, the golden fried green tomato slices, and crisp bacon. Feel free to add any extra toppings like avocado or a slice of cheese if you want to get creative, but honestly, this sandwich is perfect just as it is. Serve immediately and savor every crunchy, juicy, flavorful bite.
How to Serve Crunchy Fried Green Tomato BLT Sandwich Recipe
Garnishes
Brighten your sandwich with a few fresh sprigs of parsley or a light dusting of paprika on the plate to add charm and a hint of earthiness. A few pickle slices on the side complement the tang and create a nice contrast of textures.
Side Dishes
This sandwich pairs wonderfully with classic Southern sides like coleslaw, kettle-cooked chips, or a crisp cucumber salad. The freshness of these sides balances the richness and the fried goodness of your sandwich beautifully.
Creative Ways to Present
Try cutting the sandwich diagonally for a nostalgic diner vibe or stack it high to show off the vibrant layers inside. Serving on a rustic wooden board with a small ramekin of extra remoulade for dipping turns a simple sandwich into a shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare), store the sandwich ingredients separately. Keep the fried green tomatoes and bacon in airtight containers in the fridge for up to 2 days, and assemble fresh when ready to eat to preserve crispness.
Freezing
Because this sandwich is best enjoyed fresh and crispy, freezing isn’t recommended. However, you can freeze cooked bacon separately for up to one month, then thaw and reheat for assembly.
Reheating
Warm the fried green tomatoes and bacon in a hot skillet or oven to restore some crunch before assembling the sandwich. Avoid microwaving as it can make the breading soggy and the bacon chewy.
FAQs
Can I use regular red tomatoes instead of green tomatoes?
While regular tomatoes are sweeter and juicier, green tomatoes provide that unique tang and firmer texture that fry up nicely. If you want the authentic experience of this Crunchy Fried Green Tomato BLT Sandwich Recipe, go for the green ones.
What’s the best oil to use for frying the tomatoes?
Vegetable or canola oil works best as they have a high smoke point and neutral flavor, allowing the crispy coating and tomato flavor to shine through without any overpowering oil taste.
Can I make the remoulade sauce ahead of time?
Absolutely! The remoulade actually tastes better after sitting for a few hours or overnight in the fridge—just give it a quick stir before using to bring the flavors back together.
Is there a vegetarian alternative for the bacon?
You can swap the bacon for smoked tempeh or crispy fried mushrooms to keep that smoky, crunchy element while making it vegetarian-friendly.
How do I keep the sandwich from getting soggy?
The key is to toast your bread well and add the remoulade just before serving. Also, layering the lettuce between the sauce and the tomato slices helps keep everything crisp and fresh.
Final Thoughts
There is just something magical about the Crunchy Fried Green Tomato BLT Sandwich Recipe that makes every bite feel like a little celebration of Southern comfort food. It’s easy to make, packed full of textures and flavors, and guaranteed to impress anyone lucky enough to share it with you. Don’t hesitate—grab your ingredients, and treat yourself to this delightful sandwich experience soon. Your taste buds will thank you!
Print
Crunchy Fried Green Tomato BLT Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 sandwiches
- Category: Sandwich
- Method: Frying
- Cuisine: American Southern
Description
This Crunchy Fried Green Tomato BLT Sandwich recipe combines crispy fried green tomatoes with savory thick-cut bacon, fresh lettuce, and a zesty remoulade sauce on toasted white bread. The sandwich offers a perfect blend of textures and flavors, making it an irresistible twist on the classic BLT.
Ingredients
Bacon and Vegetables
- 1 to 2 pounds thick-cut bacon, cooked
- 3 green tomatoes, sliced 1/4 inch thick
- Lettuce leaves
Breading Mixture
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne spice
- 1/2 teaspoon sugar
Egg Wash
- 1/2 cup milk
- 1 egg
Frying Oil
- 1/2 cup oil (vegetable or canola oil)
Bread and Sauce
- 12 pieces high-quality white bread
- 1/2 cup Duke’s mayonnaise
- 1 tablespoon spicy brown mustard
- 2 teaspoons pickle juice
- 1 to 2 teaspoons grated horseradish
- 1 teaspoon paprika
- 1/2 teaspoon Cajun or Creole spice mix
- 4 dashes hot sauce
Instructions
- Cook Bacon and Prepare Tomatoes: Cook the thick-cut bacon in a skillet over medium heat until it reaches your desired crispiness. Remove bacon and place on paper towels to drain excess grease. While the bacon cools, slice the green tomatoes into approximately 1/4 inch thick slices, ideal for frying.
- Make Egg Wash and Breading Mixture: In a shallow bowl, whisk together the milk and egg until combined to create the egg wash. In a separate shallow bowl, mix the cornmeal, all-purpose flour, salt, black pepper, cayenne spice, and sugar to prepare the breading mixture.
- Heat Oil and Fry Tomatoes: Heat half of the oil in a large skillet over medium to medium-high heat. To test if the oil is ready, drop a small amount of water into the oil and look for shimmering and sputtering. Dip each tomato slice into the egg wash, then thoroughly coat with the cornmeal mixture. Fry the slices in batches, avoiding overcrowding, for about 3-4 minutes on one side until golden brown. Flip and fry the other side until browned. Remove fried tomatoes and drain on newspaper or brown paper bags.
- Prepare Remoulade Sauce: In a small pint-sized jar, combine Duke’s mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, Cajun or Creole spice mix, and hot sauce. Secure the lid tightly and shake vigorously for 1 to 2 minutes until the sauce is smooth and well combined. Let the sauce rest for 3 minutes to allow flavors to meld.
- Assemble the Sandwiches: Toast the white bread slices to your preference. Spread a generous layer of the remoulade sauce onto each slice of toast. Layer fresh lettuce, fried green tomato slices, and cooked bacon on the bread. Add any additional preferred toppings if desired. Serve the sandwiches warm for the perfect crunchy, savory, and tangy bite.
Notes
- Be careful not to overcrowd the skillet when frying, as this can lower the oil temperature and cause soggy tomatoes.
- Use thick-cut bacon for a meatier bite and better texture contrast.
- Adjust cayenne and hot sauce quantities to control the spice level in the remoulade sauce.
- Let the remoulade sauce rest before spreading to deepen the flavors.
- For extra crunch, consider toasting the bread slightly more or using artisan-style bread.
