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Crunchy Fried Green Tomato BLT Sandwich Recipe

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★★★★★

4.9 from 78 reviews

A delicious and indulgent Crunchy Fried Green Tomato BLT Sandwich featuring crispy bacon, golden fried green tomato slices, fresh lettuce, and a tangy homemade remoulade sauce, all layered on toasted white bread for a perfect balance of textures and flavors.

Ingredients

Scale

Bacon

  • 1 to 2 pounds of thick-cut bacon (cooked)

Fried Green Tomatoes

  • 3 green tomatoes (cut into slices, about 1/4 inch thick)
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne spice
  • 1/2 teaspoon sugar
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup oil for frying

Sandwich and Sauce

  • 12 pieces of high-quality white bread
  • 1/2 cup Duke’s mayonnaise
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons pickle juice
  • 1 to 2 teaspoons grated horseradish
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun or Creole spice mix
  • 4 dashes of hot sauce
  • Lettuce

Instructions

  1. Prepare Ingredients and Cook Bacon: Begin by cooking the thick-cut bacon in a skillet until it reaches your preferred level of crispiness. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Meanwhile, slice the green tomatoes into approximately 1/4 inch thick slices, preparing them for frying.
  2. Set Up Breading Station: In a shallow bowl, whisk together the milk and egg to create an egg wash. In a separate shallow bowl, combine the cornmeal, flour, salt, black pepper, cayenne spice, and sugar to make the breading mixture.
  3. Fry the Green Tomatoes: Heat half of the oil in a large skillet over medium to medium-high heat until shimmering and flickering with a drop of water. Dip each tomato slice into the egg wash, then dredge thoroughly in the cornmeal and flour mixture. Carefully place coated tomato slices in the hot oil, working in batches to avoid overcrowding. Fry each side for approximately 3 to 4 minutes or until golden brown. Remove and drain on newspaper or brown paper bags.
  4. Make the Tangy Remoulade Sauce: In a small jar, combine Duke’s mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, Cajun or Creole spice, and hot sauce. Seal the jar and shake vigorously for 1 to 2 minutes until well blended. Let the sauce rest for 3 minutes to allow flavors to meld.
  5. Assemble the Sandwiches: Toast the white bread slices to your liking. Spread a generous amount of the remoulade sauce on each slice. Layer on fresh lettuce, the golden fried green tomato slices, and cooked bacon. Add any additional desired toppings. Serve the sandwich warm and enjoy!

Notes

  • Use thick-cut bacon for the best texture and flavor contrast with the fried tomatoes.
  • Frying in batches prevents the oil from cooling and ensures even crispness.
  • You can adjust the cayenne spice in the breading to modify the heat level.
  • The remoulade sauce can be made ahead and stored in the refrigerator for up to 2 days.
  • Serve immediately for optimal texture; reheated fried tomatoes may lose their crispiness.

Keywords: Fried Green Tomato BLT, Fried Green Tomato Sandwich, BLT with Fried Tomatoes, Southern Sandwich, Crispy Bacon Sandwich, Remoulade Sauce Sandwich

Find it online: https://ricoloranz.com/crunchy-fried-green-tomato-blt-sandwich-recipe/