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Crispy, cornmeal-crusted green tomatoes meet smoky bacon, crisp lettuce, and a zesty remoulade sauce, all tucked between toasted sourdough. A Southern classic that redefines the BLT.
For 4 servings
Cook Bacon and Prepare Remoulade Sauce
Set Up the Breading Station
Bread and Fry the Green Tomatoes
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Crispy, cornmeal-crusted green tomatoes meet smoky bacon, crisp lettuce, and a zesty remoulade sauce, all tucked between toasted sourdough. A Southern classic that redefines the BLT.
This southern recipe takes 35 minutes to prepare and yields 4 servings. At 721.08 calories per serving with 18.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Assemble the Sandwiches
Add a 1/2 teaspoon of smoked paprika or chipotle powder to the cornmeal mixture for a smoky, spicier kick.
Use panko breadcrumbs instead of cornmeal for an extra-crispy, lighter coating on the tomatoes.
For a vegetarian version, omit the bacon and use a plant-based bacon substitute. Alternatively, add a slice of smoked provolone or cheddar cheese for a savory element.
For a different flavor profile, try a chipotle aioli, a simple basil mayonnaise, or a classic ranch dressing instead of the remoulade.
While red tomatoes are famous for lycopene, green tomatoes contain their own set of beneficial plant compounds, including tomatine, which has been studied for its potential health benefits.
The combination of carbohydrates from the bread and cornmeal, along with protein and fat from the bacon and egg, provides a substantial source of energy, making this a very satisfying and filling meal.
The best tomatoes are firm, completely green, and unripe. They should feel heavy for their size. Avoid any tomatoes that have started to turn pink or feel soft, as they will be too watery and won't hold their shape when fried.
Yes, you can. After breading the tomatoes, spray them lightly with cooking oil and place them in a single layer in the air fryer basket. Cook at 400°F (200°C) for 8-10 minutes, flipping halfway through, until golden and crispy. They may not be as rich as pan-fried, but it's a great lighter option.
The key is a three-step process. First, pat the tomato slices completely dry. Second, ensure a light but complete coating of flour. Third, press the tomato firmly into the final cornmeal coating to create a solid crust. Also, avoid moving them too much in the pan while they fry.
This sandwich is an indulgent treat and is high in calories, fat, and sodium due to the bacon, mayonnaise, and frying process. It's best enjoyed in moderation as part of a balanced diet.
A single Fried Green Tomato BLT sandwich can range from 800 to 950 calories, depending on the thickness of the bread, the amount of mayonnaise, and the type of bacon used.
You can cook the bacon and make the remoulade sauce 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.