Bacon Lettuce and Fried Green Tomato Sandwiches
A delicious Southern twist on the classic BLT sandwich...using fried green tomatoes instead of ripe red ones. The tartness of the green tomatoes and their crisp crunch works well with the bacon. For even more taste, I sometimes use pepper bacon and/or use arugula, who's peppery flavor mates extremely well with the saltiness and crunch of the bacon and the spicy coating of the tomatoes. Double-breading the tomato slices gives them a crunchy coating. Soaking the tomatoes in hot water draws out their moisture, which helps keep them crisp when cooked. On their own, the fried green tomatoes in this recipe are a classic Southern side dish...
"I only made the fried green tomatoes in this recipe. I got them out my garden. I ONLY have 63 tomato plants with tomatoes all over them.out there.They were so good, I didnt go any further, Maybe next time Ill make the whole recipe. Thank you for posting."- aphilbeck8
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|2 mediumgreen tomatoes; cut into twelve 1/4-inch thick slices|
|4 egg whites; lightly beaten|
|1 1/2 cupsYellow cornmeal|
|1/4 teaspoonBlack Pepper; freshly ground|
|2 tablespoonsolive oil; divided|
|1 1/2 teaspoonslemon juice; fresh squeezed|
|1/2 teaspoonhot sauce; or to taste (I like Crystal)|
|12 sliceswhole wheat bread; toasted|
|Bibb or Iceberg lettuce leaves; (Arugula also works well)|
|9 slicesthick-cut bacon; (up to 18 slices) fried and cut in half|
Bacon Lettuce and Fried Green Tomato Sandwiches Preparation
Place tomato slices in a large bowl; cover with hot water. Let stand 15 minutes. Drain and pat dry with paper towels. Combine milk and egg whites, stirring with a whisk. Combine cornmeal, salt and pepper in a shallow dish, stirring with a whisk. Dip each tomato slice in milk mixture; dredge in cornmeal mixture. Return tomato slices, one at a time, to milk mixture; dredge in cornmeal mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of tomato slices; cook 4 minutes on each side or until crisp and golden. Repeat procedure with remaining oil and tomato slices.
Combine mayonnaise, lemon juice and hot sauce, stirring with a whisk.
Build the sandwichs: Spread one side of each slice of toast with about 2 teaspoons of the mayonnaise mixture. For each sandwich, place a slice of toast on a serving plate, add lettuce to taste. Place 2 fried tomato slices over lettuce. Lay 3 to 6 bacon pieces over tomato slices, and top evenly with more lettuce, to taste. Cover with the remaining slice of toast, mayonnaise side down. Cut in half and serve immediately. Enjoy!
Instead of toast, a good, crusty bread such as a ciabatta or a sourdough work well.
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