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A Southern classic with a twist! Crispy, cornmeal-crusted green tomatoes replace the traditional red, adding a tangy crunch to the beloved bacon, lettuce, and tomato sandwich. Perfect for a hearty lunch.
For 4 servings
Prepare Components
Set Up Breading Station
Fry the Green Tomatoes
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A Southern classic with a twist! Crispy, cornmeal-crusted green tomatoes replace the traditional red, adding a tangy crunch to the beloved bacon, lettuce, and tomato sandwich. Perfect for a hearty lunch.
This southern recipe takes 35 minutes to prepare and yields 4 servings. At 1031.11 calories per serving with 44.65g of protein, it's a moderately challenging recipe perfect for lunch or brunch or dinner.
Assemble the Sandwiches
Replace the bacon with smoked tempeh strips or thick slices of grilled portobello mushrooms. Use a plant-based mayonnaise for the sauce.
Add a Southern flair with a smear of pimento cheese on the toast, or melt a slice of sharp cheddar or provolone over the bacon.
For a lighter version, spray the breaded tomatoes with cooking oil and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway, until golden and crisp.
Add finely diced jalapeños to the spicy mayo or use a spicy candied bacon for an extra layer of heat and flavor.
Green tomatoes are a good source of Vitamin C, an antioxidant that supports the immune system and skin health.
The thick-cut bacon in this sandwich provides a substantial amount of protein, which is crucial for muscle repair and helps with satiety, keeping you feeling full longer.
A single Fried Green Tomato BLT contains approximately 800-950 calories, depending on the thickness of the bread, the amount of mayonnaise used, and the fat content of the bacon.
This sandwich is a delicious indulgence rather than a health food. It is high in calories, sodium, and saturated fat due to the bacon, mayonnaise, and fried components. It's best enjoyed as an occasional treat.
Look for firm, completely unripe green tomatoes. They should feel heavy for their size and have no red or orange blush. Heirloom varieties like 'Green Zebra' (when unripe) or standard beefsteak tomatoes picked early are excellent choices.
The key is a three-step process: pat the tomatoes dry, press the flour on firmly, let excess egg wash drip off, and press the cornmeal coating on well. Also, ensure your oil is hot enough and only flip the tomatoes once during frying.
You can cook the bacon and make the spicy mayo up to a day in advance and store them in the refrigerator. However, the green tomatoes should be breaded and fried just before serving for the best crispy texture.