Fried Green Tomato BLT
A Southern twist on the classic BLT sandwich featuring crispy cornmeal-crusted fried green tomatoes, crisp bacon, lettuce, red tomato and creamy avocado. The sandwich is enhanced with seasoned buttermilk batter and served with mayonnaise.
Ingredients
- •½ cup cornmeal
- •½ cup all-purpose flour
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •⅛ teaspoon cayenne pepper
- •1¼ teaspoons kosher salt
- •½ teaspoon black pepper
- •1 cup buttermilk
- •3 dashes hot sauce
- •2 cups vegetable oil
- •2 whole green tomatoes
- •2 pieces green leaf lettuce
- •2 slices red tomato
- •½ whole ripe avocado
- •4 slices thick-cut bacon
- •2 tablespoons mayonnaise
Cooking Instructions
- 1.
Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
15 min
- 2.
Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.
5 min
