Fried Green Tomato BLT Sandwich

1 servings Prep: 10 m Cook: 10 m Total: 20 m Beginner
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Fried Green Tomato BLT Sandwich
If you like fried green tomatoes, you’ll love them in this sandwich. The medium-size green tomato has a piquant flavor, which makes it excellent for frying, broiling and adding to relishes. Crispy bacon, fresh lettuce, and golden-fried green tomato slices make this a Southern twist on the classic BLT.

Ingredients

1 servings
  • 1 large green tomato
  • 1 cup flour
  • 1 egg
  • 4 to 5 strips of bacon
  • lettuce
  • bread or buns
  • oil for frying
  • slice of cheese (optional)
  • choice of condiments mustard mayonnaise horseradish
  • Tony Chachere or Cajun seasoning

Step-by-Step Instructions

  1. Cook bacon in a skillet until crispy. Set aside on paper towels to drain.
  2. Heat oil in deep pan to 350°F (oil should be about 1/2 inch deep). In shallow dish, mix flour and Cajun seasoning to taste.
  3. In separate shallow dish beat the egg. Slice the tomato into 1/4 to 1/2 inch thick slices, like you would for a sandwich.
  4. Dust the tomato slices in the seasoned flour, dredge in egg, and back in the flour to coat completely.
  5. When oil is hot, carefully place in tomato slices. Allow to fry until golden brown, about 3-4 minutes per side, flipping if needed. Place on paper towels to cool slightly.
  6. Toast the bread if desired. Spread condiments on bread, then layer with lettuce, crispy bacon, and 1-2 fried green tomato slices. Add cheese if using. Top with remaining bread and serve immediately.

Common Problems and Solutions

Q: Why are my fried green tomatoes soggy?

A: Make sure your oil is hot enough (around 350°F) before adding the tomatoes. Also ensure you coat them completely with the flour-egg-flour dredging process, and don't overcrowd the pan. Let them drain on paper towels after frying.

Q: Can I use red tomatoes instead?

A: Red tomatoes are too soft and watery for frying. The firm texture of green tomatoes is what makes them perfect for this cooking method. Stick with green tomatoes for best results.

Tips and Techniques

For extra crispy coating, let the dredged tomato slices rest for 5 minutes before frying. This helps the coating adhere better. Also, don’t skip the double flour coating - the first coat creates a dry surface for the egg to stick to, and the second coat creates that golden crust.

Ingredient Substitutions

  • Tony Chachere or Cajun seasoning: salt, black pepper, cayenne pepper, and garlic powder
  • green tomato: firm, unripe red tomatoes
  • bacon: turkey bacon or thick-cut ham

Equipment Needed

  • deep skillet or frying pan
  • shallow dishes for dredging
  • paper towels
  • tongs or slotted spoon
  • candy/frying thermometer (optional but helpful)

Historical Context

Fried green tomatoes became famous beyond the South thanks to the 1991 movie ‘Fried Green Tomatoes,’ but Southerners have been making them for well over a century. They’re a practical dish born from not wanting to waste unripe tomatoes at the end of the growing season.