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
Scale
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.
