Bacon Lettuce and Fried Green Tomato Sandwiches
A delicious Southern twist on the classic BLT sandwich, using fried green tomatoes instead of ripe red ones. The tartness of the green tomatoes and their crisp crunch works well with the bacon. For even more taste, I sometimes use pepper bacon and/or arugula, whose peppery flavor mates extremely well with the saltiness and crunch of the bacon and the spicy coating of the tomatoes. Double-breading the tomato slices gives them a crunchy coating. Soaking the tomatoes in hot water draws out their moisture, which helps keep them crisp when cooked. On their own, the fried green tomatoes in this recipe are a classic Southern side dish.
A delicious Southern twist on the classic BLT sandwich, using fried green tomatoes instead of ripe red ones. The tartness of the green tomatoes and their crisp crunch works well with the bacon. For even more taste, I sometimes use pepper bacon and/or arugula, whose peppery flavor mates extremely well with the saltiness and crunch of the bacon and the spicy coating of the tomatoes. Double-breading the tomato slices gives them a crunchy coating. Soaking the tomatoes in hot water draws out their moisture, which helps keep them crisp when cooked. On their own, the fried green tomatoes in this recipe are a classic Southern side dish.
- 2 tablespoons milk
- 3/4 teaspoon salt
- 1/2 cup mayonnaise
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons olive oil divided
- 2 medium green tomatoes cut into twelve 1/4-inch thick slices
- 4 egg whites lightly beaten
- 1 1/2 cups yellow cornmeal
- 1 1/2 teaspoons lemon juice fresh squeezed
- 1/2 teaspoon hot sauce or to taste (i like crystal)
- 12 slices whole wheat bread toasted
- bibb or iceberg lettuce leaves (arugula also works well)
- 9 slices thick-cut bacon (up to 18 slices) fried and cut in half
- Carbohydrate 71.7283837501755 g
- Cholesterol 38.8536666666667 mg
- Fat 36.2567120833333 g
- Fiber 4.37427911942769 g
- Protein 29.2907745833411 g
- Saturated Fat 8.93742054166667 g
- Serving Size 1 1 Serving (360g)
- Sodium 1159.17370833335 mg
- Sugar 67.3541046307478 g
- Trans Fat 3.481937 g
- Calories 728 calories
Step-by-step
- Place tomato slices in a large bowl; cover with hot water. Let stand 15 minutes. Drain and pat dry with paper towels. Combine milk and egg whites, stirring with a whisk. Combine cornmeal, salt and pepper in a shallow dish, stirring with a whisk. Dip each tomato slice in milk mixture; dredge in cornmeal mixture. Return tomato slices, one at a time, to milk mixture; dredge in cornmeal mixture.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of tomato slices; cook 4 minutes on each side or until crisp and golden. Repeat procedure with remaining oil and tomato slices.
- Combine mayonnaise, lemon juice and hot sauce, stirring with a whisk.
- Build the sandwichs: Spread one side of each slice of toast with about 2 teaspoons of the mayonnaise mixture. For each sandwich, place a slice of toast on a serving plate, add lettuce to taste. Place 2 fried tomato slices over lettuce. Lay 3 to 6 bacon pieces over tomato slices, and top evenly with more lettuce, to taste. Cover with the remaining slice of toast, mayonnaise side down. Cut in half and serve immediately. Enjoy!
Home cooks frequently make the error of slicing green tomatoes too thickly, which leaves the interior watery and ruins the crisp crust. Slice every tomato exactly one-quarter inch thick. Thinner slices cook through completely before the cornmeal crust burns in the skillet. Soaking those slices in hot water for fifteen minutes draws out excess surface moisture. Thoroughly pat the slices dry with paper towels afterward so the liquid does not interfere with the breading adhesion.
Double-breading creates a durable barrier against moisture loss during frying. Dip each slice into the milk and egg white mixture, dredge it in the seasoned yellow cornmeal, and then repeat the sequence immediately. This second layer guarantees structural integrity when the fruit hits the hot oil. Maintain medium-high heat in a large nonstick skillet. Cook each batch for four minutes per side until the cornmeal turns golden brown.
Manage the component sequencing carefully to prevent soggy toast. Fry the thick-cut bacon first and reserve the rendered fat if desired, or cook it separately while the tomatoes soak. Mix the mayonnaise, fresh lemon juice, and hot sauce in a small bowl to let the flavors marry. Spread this condiment evenly across the toasted whole wheat bread immediately before assembly. The mayonnaise acts as a moisture barrier, protecting the crumb from the crisp lettuce and juicy tomatoes.
Build each sandwich on a stable plate right before eating. Layer the bottom toast with Bibb or iceberg lettuce, add two hot fried tomato slices, and top with three to six half-strips of bacon. Cover with the final slice of toast, press down gently, and cut the sandwich in half diagonally. Serve immediately while the thermal contrast between the hot tomatoes and cold greens remains distinct.
