Fried Green Tomato BLT Sandwich

Instructions

1. 1

   Cook Bacon and Prepare Remoulade Sauce

   • Place bacon slices in a single layer in a large, cold skillet. Cook over medium heat for 8-10 minutes, turning occasionally, until perfectly crisp.
   • Transfer the cooked bacon to a plate lined with paper towels. Carefully pour off the rendered fat into a heatproof bowl, reserving 2 tablespoons in the skillet.
   • In a small bowl, whisk together the mayonnaise, dill pickle relish, Dijon mustard, lemon juice, hot sauce, and garlic powder to create the remoulade sauce. Set aside.
2. 2

   Set Up the Breading Station

   • Slice the green tomatoes into 1/4-inch thick rounds. Lay them on paper towels and gently pat both sides dry to remove excess moisture.
   • Prepare three shallow dishes for breading. In the first, combine the all-purpose flour with 1/2 tsp salt and 1/4 tsp black pepper.
   • In the second dish, whisk the egg and milk together until smooth.
   • In the third dish, combine the yellow cornmeal, the remaining 1/2 tsp salt, 1/4 tsp black pepper, and the cayenne pepper.
3. 3

   Bread and Fry the Green Tomatoes

   • Working with one slice at a time, dredge a tomato slice in the seasoned flour, tapping off the excess.
   • Next, dip it into the egg wash, ensuring it's fully coated and letting any excess drip back into the dish.
   • Finally, press the slice firmly into the cornmeal mixture, coating both sides completely for a thick crust.
   • Heat the reserved 2 tablespoons of bacon fat and the vegetable oil in the skillet over medium-high heat. The oil is ready when a pinch of cornmeal sizzles instantly.
   • Carefully place the breaded tomato slices in the hot oil, ensuring not to overcrowd 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 to your desired crispness.
   • Generously spread the prepared remoulade sauce on one side of each slice of toast.
   • To build each sandwich, start with a slice of bread (sauce-side up), then layer with a lettuce leaf, 3 slices of crispy bacon, and 2-3 fried green tomato slices.
   • Top with the second slice of bread, sauce-side down. You can secure with a toothpick if needed.
   • Serve immediately to enjoy the contrast of the warm, crispy tomatoes and cool, crisp lettuce.