Best 3 Fried Green Tomato Blt Recipes

In the realm of culinary delights, where flavors intertwine and textures dance upon the palate, there exists a dish that embodies the essence of Southern comfort food: the tantalizing fried green tomato BLT. This symphony of tastes and textures takes the classic BLT sandwich to new heights, elevating it to a culinary masterpiece that is both nostalgic and innovative. As you embark on this culinary journey, let us guide you through the delectable nuances of this iconic dish, providing you with the insights and techniques needed to craft a fried green tomato BLT that will leave your taste buds clamoring for more.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED GREEN TOMATO "BLT"

Fried Green Tomato

Categories Leafy Green Pork Tomato Appetizer Bake Basil Summer Prosciutto Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

2 cups loosely packed fresh basil leaves
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
18 1/8-inch-thick slices pancetta*
18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
1 cup all-purpose flour
1/2 cup yellow cornmeal
3 large eggs, beaten to blend
1 cup olive oil
6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
1 1/2 cups thinly sliced arugula

Steps:

Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.

OVEN-FRIED GREEN TOMATO BLT

Oven-Fried Green Tomato BLT image

For years I have used this same idea to cook eggplant slices, and recently I decided to try it on green tomatoes. It worked! Now my family loves them in BLTs. -Jolene Martinelli, Fremont, New Hampshire

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 large green tomato (about 8 ounces)
1 large egg, beaten
1 cup panko bread crumbs
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
2 green onions, thinly sliced
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
8 slices whole wheat bread, toasted
8 cooked center-cut bacon strips
4 Bibb or Boston lettuce leaves

Steps:

Preheat broiler. Cut tomato into 8 slices, each about 1/4 in. thick. Place egg and bread crumbs in separate shallow bowls; mix salt into bread crumbs. Dip tomato slices in egg, then in bread crumb mixture, patting to help adhere., Place tomato slices on a wire rack set in a 15x10x1-in. baking pan; broil 4-5 in. from heat until golden brown, about 30-45 seconds per side., Mix mayonnaise, green onions and dill. Layer each of 4 slices of bread with 2 bacon strips, 1 lettuce leaf and 2 tomato slices. Spread mayonnaise mixture over remaining slices of bread; place over top layer.

Nutrition Facts : Calories 313 calories, Fat 12g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 744mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic exchanges

FRIED GREEN TOMATO BLT

Fried Green Tomato BLT image

Provided by Rhoda Boone

Categories Sandwich Pork Tomato Kid-Friendly Dinner Lunch Lettuce Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 2 servings

Number Of Ingredients 18

Ingredients

For the fried green tomatoes:
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup buttermilk
3 dashes hot sauce
Vegetable oil, for frying
1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch thick
for the sandwich:
2 pieces green leaf lettuce
2 slices red tomato
1/2 ripe avocado, sliced
4 slices thick-cut bacon, cooked until crisp
2 tablespoons mayonnaise

Steps:

Fry the green tomatoes:
Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
Assemble the sandwich:
Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.

Tips:

Choose firm, ripe green tomatoes for frying. Unripe tomatoes will be too sour, while overripe tomatoes will be too soft and mushy.
Slice the tomatoes about 1/2-inch thick. Thicker slices will take longer to cook and may not get as crispy.
Coat the tomatoes in a mixture of flour, cornmeal, salt, and pepper. This will help them to get crispy and golden brown.
Fry the tomatoes in hot oil until they are golden brown and crispy on both sides. Be careful not to overcrowd the pan, or the tomatoes will not cook evenly.
Drain the tomatoes on paper towels to remove any excess oil.
Serve the fried green tomatoes immediately with your favorite toppings, such as bacon, lettuce, tomato, and mayonnaise.

Conclusion:

Fried green tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are easy to make and can be customized to your liking. With a little practice, you can make perfect fried green tomatoes that will impress your family and friends.