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Crunchy Fried Green Tomato Bacon BLT Sandwich Recipe

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★★★★★

4.2 from 25 reviews

This Crunchy Fried Green Tomato BLT Sandwich combines crispy, golden fried green tomatoes with smoky bacon, fresh lettuce, and a tangy homemade remoulade sauce on toasted white bread. The savory, spicy, and crunchy elements come together for a satisfying and flavorful Southern-inspired sandwich perfect for a hearty meal.

Ingredients

Scale

Bacon

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

Fried Green Tomatoes

  • 3 green tomatoes (cut into slices approximately 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 & Sauce

  • 12 pieces of high-quality white bread (toasted)
  • Lettuce
  • 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

  1. Prepare Ingredients and Cook Bacon: Begin by cooking the thick-cut bacon in a skillet until it reaches your desired level of crispness. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Meanwhile, slice the green tomatoes about 1/4 inch thick to prepare for frying.
  2. Set Up Breading Station: In a shallow bowl, whisk together the egg and milk to create an egg wash. In another shallow bowl, mix the cornmeal, flour, salt, black pepper, cayenne pepper, and sugar to make the breading mixture for coating the tomato slices.
  3. Fry the Green Tomatoes: Heat half of the oil in a large skillet over medium to medium-high heat. The oil is ready when shimmering and sputtering appears when a drop of water is added. Dip each tomato slice into the milk and egg mixture, then dredge it thoroughly in the cornmeal mixture. Carefully place coated slices into the hot oil, frying in batches to avoid overcrowding. Fry each side for 3 to 4 minutes until golden brown and crispy. Once done, drain the fried tomatoes on newspaper or brown paper to remove excess oil.
  4. Make the Tangy Remoulade Sauce: In a small jar with a lid, combine Duke’s mayonnaise, spicy brown mustard, pickle juice, grated horseradish, paprika, Cajun or Creole spice mix, and hot sauce. Shake vigorously for 1 to 2 minutes until well blended. Let the sauce rest for 3 minutes to allow the flavors to meld.
  5. Assemble the Sandwiches: Toast the white bread slices to your preference. Spread a generous layer of the tangy remoulade sauce on each piece of toast. Layer with fresh lettuce leaves, fried green tomato slices, and cooked bacon. Add any additional desired toppings and serve warm for the best taste experience.

Notes

  • Ensure the oil is hot enough before frying to get the best crispy texture and avoid greasy tomatoes.
  • Do not overcrowd the pan when frying to maintain temperature and even cooking.
  • For extra flavor, consider adding sliced pickles or a dash more hot sauce inside the sandwich.
  • The remoulade sauce can be prepared ahead of time and refrigerated for up to 2 days.
  • Use thick-cut bacon for a hearty bite and optimal texture in the sandwich.

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

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