Southern Fried Green Tomato BLT Sandwiches Recipe Yummly

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Add the tomato to the bacon grease and fry until golden brown on both sides, about 2 to 3 minutes per side. Repeat with all the remaining slices. To assemble your BLT, spread the special sauce on toast and top with the leaf lettuce, microgreens, a few tomato slices, a few bacon slices and more lettuce. Eat up!

Fried Green Tomato BLT Sandwich

Cooking your bacon in the oven helps keep it from curling up and lets you get end-to-end bites of bacon in your sandwich. Be sure to cook your bacon until it is nice and crispy and then drain it on paper towels to absorb the grease. This will keep the bacon from making your bread soggy. 2. Bread the tomatoes.

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Heat 1-2 inches of oil in a large skillet to shallow fry the tomatoes. Coat tomatoes by first dipping in milk, then into seasoned flour, then into beaten egg, then finally into the corn meal. Fry coated tomato slices for 1-2 minutes per side, or until golden, and drain on paper toweling.

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Transfer the slices to a wax paper-lined platter. In a very large skillet, heat 1/4 inch of canola oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until.

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Coat the top of the tomatoes with cooking spray. Bake 10 minutes, then flip each tomato. Coat the top side with the cooking spray and bake an 10 additional minutes. Optional: Turn the oven to a low broil and cook 2 more minutes, until browned and crispy.

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Leave the leftover bacon grease on the griddle top to fry the tomatoes in. While the bacon is cooking, prepare a dredging station with 3 wide-bottomed bowls to batter the green tomato slices. Bowl #1: Add all purpose flour, salt, and pepper. Bowl #2: Mix together 2 beaten eggs and hot sauce.

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Deselect All. Remoulade: 1/2 cup finely chopped shallots. 4 cloves garlic, minced. 1/2 tablespoon Creole mustard. 1/4 cup apple cider vinegar. 1 1/2 tablespoons sweet Hungarian paprika

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Get out three bowls. In the first, crack the eggs and add milk and beat together. In the second bowl add the flour. In the last bowl add the panko crumbs, cheese, and seasonings. Dip each of the tomato slices in the flour first and coat evenly then dip into the egg mixture evenly and lastly into the panko crumb.

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Slice tomatoes and place in egg mixture, flour mixture, back to the egg mixture, and then the panko/cornmeal mixture. Press down to ensure panko sticks. On medium heat, heat about 1⁄2 inch of oil in a pan until it reaches 350°. Add tomatoes, cooking about 1.5 minutes on each side until golden brown. Place on cooling rack.

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After 15 minutes, blot your tomatoes dry with a floursack towel or with paper towels, and season both sides with kosher salt and freashly ground pepper.

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Toast the bread. Spread remoulade sauce onto two pieces of bread. Layer lettuce on top of the remoulade sauce, followed by two pieces of bacon for each sandwich. Add 2 fried green tomato slices onto each sandwich. Drizzle the remaining remoulade sauce on top of the tomatoes. Top each sandwich with the remaining piece of bread and slice in half.

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Toast sourdough bread. Make the Cajun mayonnaise by whisking together Cajun seasoning and mayonnaise. To assemble the sandwiches: Spread cajun seasoning on the toasted bread, lay 2 - 3 fried green tomatoes on the bottom slice, top with bacon and lettuce. Repeat until 4 sandwiches are made.

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Dredge each tomato slice through the flour mixture, then through the egg mixture, and finally through the cornmeal mixture. Heat oil in a skillet until it shimmers. Add only a few slices of battered tomatoes at a time into the skillet of canola oil. Cook for approximately 2 - 3 minutes per side. Drain on paper towels.

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Heat a cast iron skillet over medium high heat. Add the bacon and cook until the fat renders and the bacon is crispy, 8-10 minutes. Remove the bacon from the skillet using tongs and set onto a paper towel lined plate to drain. Toast the bread, then spread half a tablespoon of aioli onto each slice of bread.

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Start by mixing all of the remoulade sauce ingredients in a small bowl. Cover, and let sit in the refrigerator until the sandwiches are ready to assemble. Slice the green tomatoes about ¼ inch thick. Lay down on a paper towel-lined pan, top with another paper towel, and let them dry for at least 20 minutes.

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Slice the green tomatoes about ¼ inch thickness. In a large bowl whisk the eggs until combined. In another bowl add the flour and cayenne pepper and mix. In a third bowl add the cornmeal, salt, and pepper, and mix. Dunk each green tomato into the flour mixture, then dredge in the egg mixture, followed by the cornmeal.