Description

This Crunchy Fried Green Tomato BLT Sandwich is a vibrant Southern twist on the classic BLT. Featuring thick slices of cornmeal-crusted green tomatoes fried to golden perfection, paired with crispy bacon, fresh lettuce, and a zesty homemade remoulade sauce, all nestled between toasted white bread. It’s a flavorful and crunchy sandwich perfect for a comforting lunch or casual dinner.

Ingredients

Scale

Fried Green Tomatoes

3 green tomatoes, sliced 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 (vegetable or canola)

Bacon and Bread

1 to 2 pounds thick-cut bacon, cooked crispy
12 slices high-quality white bread, toasted
Lettuce leaves, washed and dried

Tangy Remoulade Sauce

1/2 cup Duke’s mayonnaise (or any good quality mayo)
1 tablespoon spicy brown mustard
2 teaspoons pickle juice
1 to 2 teaspoons grated horseradish
1 teaspoon paprika
1/2 teaspoon Cajun or Creole seasoning mix
4 dashes hot sauce

Instructions

Prepare Ingredients and Cook Bacon: Cook the thick-cut bacon in a skillet over medium heat until desired crispness is reached. Drain excess grease on paper towels and set aside. Meanwhile, slice the green tomatoes into 1/4 inch thick slices, pat them dry with paper towels to remove excess moisture.
Set Up Breading Station: In a shallow bowl, whisk together the milk and egg to create the egg wash. In another shallow bowl, mix cornmeal, flour, salt, black pepper, cayenne spice, and sugar to create the breading mixture.
Fry the Green Tomatoes: Heat half of the oil in a large skillet over medium to medium-high heat until shimmering and hot (about 350°F). Dip each tomato slice into the egg wash, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture. Fry the slices in batches, avoiding overcrowding, until golden brown on one side (3-4 minutes), then flip and cook the other side similarly. Drain fried tomatoes on newspaper or brown paper bags to absorb excess oil.
Make the Tangy Remoulade Sauce: In a small jar, combine mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, Cajun seasoning, and hot sauce. Secure the lid and shake vigorously for 1-2 minutes until well combined. Let rest for 3 minutes to develop flavors.
Assemble the Sandwiches: Toast the bread slices. Spread a generous amount of the remoulade sauce on each piece of toast. Layer lettuce, fried green tomato slices, and crispy bacon on half of the bread slices. Top with remaining toast to complete the sandwiches. Serve warm for best taste and crunch.

Notes

Use firm green tomatoes like beefsteak or early girl varieties for best results.
Ensure oil temperature is around 350°F to prevent soggy tomatoes and achieve crispiness.
Dry tomato slices well before breading to maintain crunchy coating.
You can prepare bacon and sauce ahead of time; fry tomatoes just before serving for maximum freshness.
To re-crisp leftovers, warm fried tomatoes in a 350°F oven for 5-7 minutes and re-crisp bacon in a skillet or microwave.
Swap ingredients based on dietary needs: turkey bacon or smoky tempeh for bacon, gluten-free breadcrumbs or crushed pork rinds for cornmeal, and alternative breads like sourdough or whole wheat.
Adjust spice levels by modifying cayenne, hot sauce, and horseradish quantities.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Sandwich
Method: Frying
Cuisine: Southern American

Keywords: fried green tomato BLT, Southern sandwich, crispy fried tomatoes, BLT sandwich, cornmeal fried tomatoes, remoulade sauce sandwich, bacon sandwich, Southern cuisine