Fried Green Tomato BLT Sandwich
A Southern twist on the classic BLT, this sandwich swaps ripe red tomatoes for thick slices of tangy green tomatoes coated in seasoned cornmeal and fried until golden and crisp. Layered with smoky bacon, crisp lettuce, and a swipe of creamy mayonnaise between toasted bread, every bite delivers crunch, smoke, and a perfectly tart punch.
For 4 servings
- prep
Set up the breading station.
1.In one shallow bowl, place the all-purpose flour.2.In a second bowl, pour the buttermilk.3.In a third bowl, mix cornmeal, salt, black pepper, smoked paprika, and garlic powder. - fry · ~10 min
Cook the bacon until crisp.
1.Heat a cast iron skillet over medium heat and lay bacon strips in a single layer.2.Cook 4-5 minutes per side until golden and crisp.3.Transfer to a paper towel-lined plate or wire rack and set aside.TIPReserve 2 tablespoons of the bacon fat in the skillet — it adds incredible flavor to the fried green tomatoes. - fry · ~15 min
Bread and fry the green tomato slices.
1.Pour oil into the same skillet to reach about 1/4 inch depth. Heat to 350°F over medium-high heat.2.Dredge each tomato slice in flour, shaking off excess.3.Dip into buttermilk, letting excess drip off.4.Press firmly into the cornmeal mixture on both sides.5.Fry in batches for 2-3 minutes per side until deep golden and crisp.6.Drain on a wire rack or fresh paper towels.TIPDon't crowd the pan — fry in batches so the oil temperature stays high and the tomatoes get crispy, not soggy. - prep · ~3 min
Toast the bread.
Lightly toast the sourdough slices until golden and firm enough to hold the sandwich without getting soggy.
- assemble
Build the sandwiches.
1.Spread 1 tablespoon mayonnaise on one side of each of 4 toasted bread slices.2.Layer 2 bacon slices on each, breaking to fit.3.Add 2 fried green tomato slices.4.Top with a lettuce leaf and the remaining toasted bread slices. - serve
Slice and serve immediately.
Cut each sandwich in half diagonally while the tomatoes are still warm and crisp. Serve right away.
TIPFried green tomatoes lose their crunch as they sit — assemble just before eating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, unripe green tomatoes so they hold their shape during breading and frying.
- 2Don't skip double-dredging: flour, then buttermilk, then cornmeal for a shatteringly crisp crust.
- 3Add a pinch of cayenne or hot sauce to the buttermilk for subtle heat that cuts the tang.
- 4Let the fried tomatoes drain on a wire rack, not paper towels, to keep the underside crisp.
- 5Toast the sourdough well — a sturdy base prevents sogginess from the mayo and juicy tomatoes.
- 6Assemble sandwiches only when ready to serve; fried tomatoes lose crunch within minutes.
Adapt it for your goals.
Low-oil (air-fryer)
Spray breaded tomato slices with oil and air-fry at 400°F for 8–10 minutes, flipping once, for a lighter version that still gets crunchy.
high proteinHigh-protein
Swap bacon for thick slices of smoked turkey or grilled chicken breast, and use a whole-grain bread — the tomato's tang pairs perfectly with leaner meats.
jainJain
Replace the bacon with crispy fried eggplant strips, use a vegan buttermilk (plant milk + lemon juice), and skip the onion-garlic seasoning — the paprika and cornmeal still deliver plenty of flavor.
veganVegan
Use tempeh bacon or coconut bacon, vegan mayonnaise, and a plant-based buttermilk (soy milk + vinegar) to keep all the crunch and tang without animal products.
Why this is on our healthy list.
Rich in Lycopene (from Cornmeal)
Cornmeal provides carotenoids like lutein and zeaxanthin that support eye health, while the tomatoes add a dose of vitamin C and K.
Good Source of Protein
Bacon and the bread contribute protein, making this a more filling sandwich than a standard vegetable-only BLT.
Fermented Bread Benefits
Sourdough's natural fermentation makes its nutrients more bioavailable and easier to digest than standard white bread.
Frequently asked questions
You can, but red tomatoes are softer and juicier, so they may turn mushy during frying and won't give the signature tangy bite this sandwich is known for.
