Dinner

Crunchy Fried Green Tomato BLT Sandwich Recipe

ByHarper Ellington January 28, 2026January 28, 2026

Introduction

If you ask me, a fried green tomato BLT is what sandwich dreams are made of. This Southern twist on the classic BLT combines crispy bacon, fresh lettuce, and thick slices of cornmeal-crusted green tomatoes, all tucked between toasted bread. The tangy, crunchy tomatoes paired with a flavorful sauce make this sandwich a perfect treat for any day.

The image shows a close-up of a sandwich cut in half and stacked, placed on a white plate with small decorative ridges around the edge. The sandwich has three slices of toasted white bread with a golden-brown grilled surface. Inside, there are multiple layers including green lettuce at the bottom, a layer of crispy fried chicken with a golden brown and crunchy texture, several slices of pickles which are green and slightly translucent, crispy bacon strips with a reddish-brown color, and a creamy white sauce spread over the top layer of bread. The sandwich is set on a white marbled surface with some herb sprinkles and a pickle slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 2 pounds of thick-cut bacon (cooked)
3 green tomatoes (cut into slices)
1/2 cup of cornmeal
1/2 cup of 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 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

Instructions

Step 1: Begin by cooking bacon in a skillet to your desired crispness. Once cooked, set it aside on a paper towel to drain excess grease. Slice the green tomatoes into 1/4 inch thick slices for best frying results.
Step 2: Prepare two shallow bowls: whisk together the milk and egg to make an egg wash in one, and combine cornmeal, flour, salt, black pepper, cayenne, and sugar in the other to make the breading mixture.
Step 3: Heat half of the oil in a large skillet over medium to medium-high heat until shimmering. Dip each tomato slice in the egg wash, then dredge in the cornmeal mixture until fully coated. Fry the slices in batches, cooking each side for about 3-4 minutes until golden brown. Drain the fried tomatoes on paper towels or brown paper bags.
Step 4: In a small jar, combine mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, Cajun spice, and hot sauce. Shake vigorously for 1-2 minutes until well blended. Let the sauce rest for 3 minutes to allow flavors to meld.
Step 5: Toast the bread slices to your preference. Spread the tangy sauce on each piece, then layer lettuce, fried green tomatoes, cooked bacon, and any additional toppings you like. Serve warm and enjoy your Southern-inspired sandwich!

Tips & Variations

For extra crispiness, make sure your oil is around 350°F before frying the tomatoes to avoid soggy coating.
Use firm green tomatoes like beefsteak or early girl for thick slices that hold up well.
Substitute tomatillos (with husks removed) if green tomatoes aren’t available, but note this will slightly change the flavor.
Replace cornmeal with gluten-free breadcrumbs or crushed pork rinds for a gluten-free option.
Swap white bread for sourdough or whole wheat for a different texture and flavor.
Adjust the heat level in the sauce by increasing or reducing cayenne, horseradish, and hot sauce to your taste.

Storage

Store fried green tomatoes and cooked bacon separately in airtight containers in the refrigerator; tomatoes last up to 2 days, bacon up to 4-5 days, and the sauce up to a week. To reheat and restore crispiness, warm the fried tomatoes in a 350°F oven for 5–7 minutes and crisp bacon briefly in a skillet or microwave. Always toast the bread fresh before assembling for the best texture.

How to Serve

A sandwich cut in half stacked on a white plate with a ridged edge, showing four layers starting from the top: a toasted golden-brown bread slice with a crunchy texture; a thick spread of creamy white sauce with herbs; two bright green pickle slices and crispy reddish-brown bacon strips; followed by another slice of soft white bread; then green lettuce leaves with a crinkled texture; a crunchy golden-brown fried chicken patty with a rough texture; more green pickle slices; and finally resting on a bottom toasted bread slice. Small green herb bits and pickle slices are scattered on the plate, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of green tomatoes should I use for frying?

Choose firm, unripe green tomatoes like beefsteak or early girl varieties. They should be about 3 to 4 inches in diameter and free from soft spots to ensure they hold together well during frying.

Can I make the sauce and bacon ahead of time?

Yes, the sauce actually tastes better after resting overnight, and cooked bacon keeps well refrigerated for several days. Just fry the tomatoes fresh and toast the bread when ready to assemble for the best flavor and texture.