Description
A delightful sandwich featuring crispy fried green tomatoes, savory bacon, and a creamy sauce.
Ingredients
Scale
- 1 to 2 pounds thick-cut bacon, cooked
- 3 green tomatoes, cut into slices
- 1/2 cup cornmeal
- 1/2 cup flour
- 1/2 cup milk
- 1 egg
- 1/2 cup oil for frying
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne spice
- 1/2 teaspoon sugar
- Lettuce
- 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
Instructions
- Cook the bacon in a skillet until crispy and golden; set aside on paper towels to drain excess grease.
- In a bowl, whisk together the milk and egg to create a batter.
- In another bowl, mix cornmeal, flour, salt, black pepper, cayenne, sugar, and paprika.
- Dip tomato slices in the milk mixture, then coat them with the cornmeal mixture.
- Heat oil in a skillet over medium-high heat.
- Fry the coated tomato slices until crispy and golden brown, about 3 to 4 minutes on each side.
- Drain on paper towels.
- In a bowl, combine mayonnaise, mustard, pickle juice, horseradish, and cajun spice mix for the sauce.
- On a slice of bread, spread a generous amount of sauce.
- Layer with crispy bacon, fried green tomatoes, and lettuce.
- Top with another slice of bread, then slice the sandwich in half to serve.
Notes
These sandwiches are best enjoyed fresh, but leftovers can be kept separately in the fridge for up to 2 days. Reheat fried tomatoes in the oven for crispiness before assembling again.
- Prep Time: 15
- Cook Time: 20
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: fried green tomatoes, BLT sandwich, southern cuisine