Fried Green Tomato BLTs

This is my fried green tomato BLTs!

Oven-fried green tomatoes tucked between sourdough bread with crispy bacon, lettuce, red tomato and mayonnaise.

It's the best ever "fried" green tomato BLT!

How to make a fried green tomato BLT

Featured Ingredients

For the "fried" green tomatoes:

• Green tomatoes: AKA unripe tomatoes. Grab a few big ones at the farmer's market or out of your garden. Theyre going to be sliced into thick rounds and oven fried. Yum!
• Flour: This is the first dip in the breading process. It's going to allow for the breading to actually stick to the tomatoes instead of falling off.
• Eggs and milk: This is like the glue in the breading process (but in a good way).
• Breadcrumbs: I use Panko breadcrumbs as the final dip for the tomatoes because they're light and crispy.
• Seasonings: A mixture of salt, black pepper and cayenne will get mixed into each step of the breading process for ultimate flavor - flour, eggs and milk and breadcrumbs.

For the BLTs:

• Bacon: Grab a package of your favorite bacon - I like uncured! Get the strips nice a crispy in a skillet or the oven and thene let the drain and get crispy on a paper towel-lined plate.
• Sourdough bread: Be sure it's thick-cut, homemade and toasted!
• Mayo: And lots of it! The real stuff.
• Lettuce: Big pieces of crisp, bright green lettuce.
• Red tomatoes: Yes I use both fried green tomatoes AND fresh, juicy red tomatoes on this sandwich. It's a vibe.

Step-by-Step Instructions

1. Line green tomatoes on a kitchen towel. Sprinkle each with half of the salt and allow to sit 10 minutes. Pat tomatoes dry with paper towels.
2. Preheat oven to 400 degrees. Coat a baking sheet fitted with a wire rack with cooking spray. Set aside.
3. Place flour in a small bowl. In another small bowl, whisk together eggs and milk. Place bread crumbs in a third small bowl. Season each with remaining salt and black pepper and a pinch of cayenne.
4. Dip green tomatoes slices in flour, then egg wash, then panko. Place on baking sheet with fitted rack, 1 inch apart. Coat top of tomatoes with cooking spray. Bake 10 minutes, then flip. Coat with cooking spray and bake 10 additional minutes. Turn oven to a low broil and cook 2 more minutes, until browned and crispy. Flip again and broil other side for 2 minutes, until browned and crispy. Remove from oven and allow to slightly cool.
5. In the meantime, cook bacon in a skillet until crispy. Place on a paper towel.
6. Toast sourdough bread, then spread one side of each piece with mayonnaise. Arrange greens on four pieces, then top with fried green tomatoes, bacon, and red tomato slices. Top with other slice of bread to make 4 sandwiches.

Recipe Substitutions and Alterations

• For the green tomatoes: You can also bread and pan-fry them in a few inches of neutral oil (like avocado). Simply bring the oil to a ripply medium-high and fry on each side for a few minutes or until they're browned and crispy. Let them cool on a paper towel-lined plate.
• For the bread: You can use whatever your favorite bread is, just make sure it's thick-cut and homemade.
• For the lettuce: Use your favorite crisp lettuce, any kind.

Nutrition Considerations

• To make these gluten free: Use gluten free bread, all-purpose flour and breadcrumbs. Be sure all packaged ingreidents are gluten free.
• To make these dairy free: Use dairy-free milk in the egg wash.
• To make these vegetarian: Skip the bacon.
• To make these vegan: Skip the bacon and use vegan mayo.
• To make these nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
• To make these egg free: Try with an egg replacer like Bob's Red Mill (although I haven't tested this).

Tomato recipes to make this summer:

• Heirloom Tomato Pizza
• Tomato Jalapeno Salsa
• Creamy Tomato Soup with Garlic Bread Croutons
• Blackened Cod Tacos with Pico de Gallo
• Pesto Caprese Pasta Salad

Print