Fried Green Tomato BLT
Crispy cornmeal-crusted green tomatoes paired with smoky bacon, fresh lettuce, and Cajun mayo on toasted sourdough. A flavorful Southern twist on a classic sandwich.
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Ingredients
- 8 slices thick-cut bacon
- 2 lbs firm green tomatoes, sliced
- 2 tsp Cajun seasoning
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 8 leaves crisp butter lettuce, washed
- 1/4 cup mayonnaise
- 8 slices sourdough bread, toasted
Instructions
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1
Fry 8 slices thick-cut bacon in a skillet over medium heat until crisp and cooked to an internal temperature of 160F, then transfer to paper towels.
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2
Mix 1/4 cup mayonnaise with half of the 2 tsp Cajun seasoning in a small bowl to make the spread.
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3
Combine 1/2 cup yellow cornmeal, 1/2 cup all-purpose flour, and remaining Cajun seasoning in a shallow dish, then pour 1/2 cup buttermilk into a second dish.
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4
Dip 2 lbs sliced firm green tomatoes into buttermilk, then dredge thoroughly in the cornmeal mixture.
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5
Heat 1/2 cup vegetable oil in a skillet over medium-high heat, then fry tomato slices for 3 minutes per side until golden brown.
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6
Spread mayonnaise mix onto 8 slices toasted sourdough bread, then layer with 8 leaves washed crisp butter lettuce, fried tomatoes, and bacon before closing sandwiches.
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