Fried Green Tomato BLT

Instructions

1. 1

   Prepare Components

   • Cook the bacon in a large skillet over medium heat until crisp, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon grease if desired for extra flavor.
   • While the bacon cooks, prepare the spicy mayo. In a small bowl, whisk together the mayonnaise, hot sauce, and creole mustard until smooth. Set aside.
   • Slice the green tomatoes into 1/3-inch (approx. 1 cm) thick rounds. Lay them on a paper towel, sprinkle with 1/4 teaspoon of salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry.
2. 2

   Set Up Breading Station

   • Arrange three shallow dishes. In the first, whisk together the all-purpose flour, 1 teaspoon salt, black pepper, paprika, and cayenne pepper.
   • In the second dish, whisk the egg and buttermilk together until fully combined.
   • In the third dish, place the yellow cornmeal.
3. 3

   Fry the Green Tomatoes

   • In a large, heavy-bottomed skillet (cast iron is ideal), heat the vegetable oil over medium-high heat until it reaches 350°F (175°C), or until a drop of batter sizzles immediately.
   • Working one slice at a time, dredge a tomato slice in the seasoned flour, shaking off the excess. Dip it into the egg wash, letting the excess drip off. Finally, press it firmly into the cornmeal, ensuring a complete coating on both sides.
   • Carefully place the coated slices into the hot oil, working in batches of 3-4 to avoid overcrowding the pan. Fry for 2-3 minutes per side, until deep golden brown and crispy.
   • Transfer the fried tomatoes to a wire rack to drain. This keeps them crispy on all sides.
4. 4

   Assemble the Sandwiches

   • Toast the sourdough bread slices until golden and crisp.
   • Generously spread the spicy mayo on one side of each slice of toast.
   • On four of the bread slices, layer a lettuce leaf, three slices of crispy bacon, and two fried green tomato slices.
   • Top with the remaining four slices of bread, mayo-side down. Secure with a toothpick if needed, slice diagonally, and serve immediately while the tomatoes are warm and crispy.