Fried Green Tomato BLT
A Southern twist on the classic BLT, this sandwich stacks crispy, cornmeal-crusted fried green tomatoes with smoky bacon, fresh lettuce, and juicy ripe tomato on toasted bread. The tangy crunch of the fried green tomatoes adds an irresistible layer of flavor and texture that makes every bite unforgettable.
For 4 servings
- prep
Set up the breading station.
1.Pour buttermilk into a shallow bowl.2.In a second shallow bowl, whisk together flour, cornmeal, salt, black pepper, smoked paprika, garlic powder, and cayenne.3.Line a baking sheet with paper towels for draining. - prep
Slice and bread the green tomatoes.
1.Slice green tomatoes into 1/4-inch thick rounds.2.Dip each slice into buttermilk, letting excess drip off.3.Dredge in the cornmeal-flour mixture, pressing gently to adhere.4.Place breaded slices on a clean plate. - fry · ~10 min
Cook the bacon until crispy.
1.Heat a cast iron skillet over medium heat.2.Lay bacon strips in a single layer and cook 4-5 minutes per side until crisp.3.Transfer to a paper towel-lined plate to drain.TIPSave a tablespoon of bacon fat in the skillet to add flavor to the frying oil. - fry · ~8 min
Fry the green tomatoes until golden and crisp.
1.Wipe the skillet clean, then pour oil to a depth of about 1/4 inch.2.Heat oil over medium-high heat until shimmering (350°F).3.Carefully place breaded tomato slices in the hot oil without crowding.4.Fry 2-3 minutes per side until golden brown and crisp.5.Transfer to a cooling rack set over paper towels.TIPWork in batches so the oil temperature doesn't drop. Tomatoes should sizzle immediately. - assemble
Toast the bread and spread mayonnaise.
1.Toast sourdough bread slices until light golden.2.Spread 1 tablespoon of mayonnaise on one side of each slice. - assemble
Assemble the sandwiches.
1.On 4 bread slices, layer lettuce leaves, slices of ripe red tomato, and fried green tomatoes.2.Add 2 slices of crispy bacon on top of the fried tomatoes.3.Season the tomato layers with a pinch of salt.4.Close sandwiches with the remaining bread slices, mayonnaise side down. - serve
Slice and serve immediately.
Cut each sandwich in half on the diagonal and serve while the fried green tomatoes are still warm and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose firm, unripe green tomatoes for the best texture and tangy flavor—they hold up better during frying.
- 2Let the breaded tomato slices rest for 5 minutes before frying so the coating adheres firmly.
- 3Fry in batches and keep oil at a steady 350°F to prevent soggy or burnt coatings.
- 4Use a cooling rack instead of paper towels for the fried tomatoes—airflow keeps them crispy.
- 5Save 1 tablespoon of bacon fat to add to the frying oil—it infuses the cornmeal crust with smoky flavor.
- 6Assemble sandwiches just before serving; the fried tomatoes stay crunchiest when fresh.
Adapt it for your goals.
Low-Oil
Bake the breaded green tomato slices on a parchment-lined sheet at 425°F for 12-15 minutes, flipping halfway—less mess and fewer calories, but still crisp.
High ProteinHigh-Protein
Add a fried egg on top of the bacon for extra protein and a runny yolk that doubles as a sauce.
VegetarianVegetarian
Replace bacon with smoked tempeh strips or your favorite plant-based bacon substitute to keep the smoky, savory profile while going meat-free.
Spicy CajunSpicy Cajun
Increase the cayenne to 1/4 teaspoon and add 1/2 teaspoon Cajun seasoning to the cornmeal mix for a bold Louisiana-style kick.
Why this is on our healthy list.
Good Source of Lycopene
Ripe red tomatoes provide lycopene, an antioxidant linked to heart health, while green tomatoes offer a different set of beneficial plant compounds.
Moderate Protein from Bacon
Bacon adds a modest amount of high-quality animal protein to the sandwich, supporting muscle repair and satiety.
Whole Grain Potential
Using sourdough bread—especially a whole-grain version—adds fiber and prebiotics from the natural fermentation process.
Frequently asked questions
They are best served immediately, but you can keep them warm on a rack in a 250°F oven for up to 20 minutes—do not refrigerate or they will get soggy.
