Description
This Crunchy Fried Green Tomato BLT Sandwich recipe combines crispy fried green tomatoes, savory thick-cut bacon, fresh lettuce, and a tangy homemade remoulade sauce, all layered between toasted white bread. Perfect for a flavorful and hearty meal, this sandwich delivers a delightful crunch and a burst of southern-inspired flavors.
Ingredients
Scale
For the Bacon and Tomatoes
- 1 to 2 pounds thick-cut bacon, cooked
- 3 green tomatoes, sliced 1/4 inch thick
- 1/2 cup cornmeal
- 1/2 cup all-purpose 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, such as vegetable or canola oil)
For the Sandwich Assembly
- 12 pieces 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 hot sauce
- Lettuce leaves
Instructions
- Cook the Bacon and Prepare Tomatoes: Cook the thick-cut bacon in a skillet over medium heat until it reaches your preferred level of crispness. Remove from skillet and drain on paper towels to remove excess grease. While the bacon is cooling, slice the green tomatoes into 1/4 inch thick slices to ensure even frying.
- Prepare Breading and Egg Wash: In a shallow bowl, whisk together the milk and egg to create an egg wash. In another shallow bowl, combine cornmeal, flour, salt, black pepper, cayenne spice, and sugar to make the breading mixture.
- Fry the Green Tomatoes: Heat half of the oil in a large skillet over medium to medium-high heat until hot (test by dropping a small amount of water into the oil to see if it shimmers and sputters). Dip each tomato slice first into the egg wash, then fully coat with the cornmeal mixture. Fry the tomatoes in batches, avoiding overcrowding. Cook for 3-4 minutes per side until golden brown and crispy. Remove and drain on newspaper or brown paper bags to remove excess oil.
- Make the Remoulade Sauce: In a small pint-sized jar, combine Duke’s mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, Cajun or Creole spice mix, and hot sauce. Seal the jar and shake vigorously for 1-2 minutes until the sauce is smooth and well combined. Let it rest for 3 minutes to allow the flavors to meld.
- Toast Bread and Assemble Sandwiches: Toast the white bread slices to your desired level. Spread a generous amount of the remoulade sauce on each piece of toast. Layer fresh lettuce leaves, fried green tomato slices, and cooked bacon onto the bread. Add any additional toppings as preferred. Serve immediately while warm to enjoy the perfect balance of crunchy, savory, and tangy flavors.
Notes
- For best results, use thick-cut bacon to add a hearty texture and flavor to the sandwich.
- If you prefer a spicier sandwich, increase the cayenne spice in the breading or add extra hot sauce to the remoulade.
- The oil temperature is crucial for crispy fried tomatoes; avoid overcrowding the pan to maintain even frying.
- Use fresh, firm green tomatoes for optimal frying without sogginess.
- You can substitute the white bread with your preferred sandwich bread such as sourdough or whole wheat.
