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Georgia BLT with Fried Green Tomatoes – A classic bacon, lettuce, and tomato sandwich with a twist. My version blows the regular BLT out of the water!
I’ve been thinking about trying this recipe for a while now. It’s taking the classic BLT and putting a little southern twist on it. A little Georgia twist.
Fried Green Tomatoes are as classic a southern recipe as any I know. They are most famously served daily at Social Circle’s Blue Willow Inn, a Georgia institution of southern cooking.
Their fried green tomatoes put their restaurant on the map with the help of Lewis Grizzard, an Atlanta Journal-Constitution journalist who fell head over heels for them. Grizzard truly appreciated southern culture and cooking and spent his career singing its praises to the world. I adored Lewis Grizzard’s writing and wish he was still around to entertain us all.
Fried Green Tomatoes, The Movie
I can’t think of fried green tomatoes without thinking of my favorite scene from the movie of the same name. If you’ve never seen the movie “Fried Green Tomatoes” you’ve missed a treat.
For those of you who have, do you remember the scene where Evelyn, while sporting her “Towanda” alter ego, has a disagreement with the girls over a parking spot? It went like this…
Evelyn: Hey! I was waiting for that spot!
Girl #1: Face it, lady, we’re younger and faster!
[Evelyn rear-ends the other car six times]
Girl #2: What are you *doing*?
Girl #2: Are you *crazy*?
Evelyn: Face it, girls, I’m older and I have more insurance.
Haven’t you had at least one moment in your life when you’d like to be “Towanda” just for a little while? I know I have. :-)
The Georgia twist to this BLT, as you’ve no doubt figured out by now, is using fried green tomatoes. With bacon. And mayonnaise. Heaven help me but this is good!
How to Make a Georgia BLT with Fried Green Tomatoes
To start, you’ll need to cook up some bacon and make the fried green tomatoes.
Make the Fried Green Tomatoes
Heat your oil to the depth of approximately 1/4 inch in a large cast iron frying pan over medium-high heat.
I had two tomatoes, one very green and one just starting to ripen. Try to find ones that are really green. They hold together much better and are tastier. You can use one that has a slight pink blush, but all green is best.
While the oil is heating, slice the tomatoes into 1/4 inch slices. Sprinkle them generously with Jane’s Crazy Mixed-Up Salt, any other seasoning salt you prefer, or simply use salt and black pepper.
Peanut Oil is Great for Frying
I prefer peanut oil for frying most anything. It has a higher smoking point than other oils so you can cook faster and hotter without burning. You can tell that your oil is hot enough when the end of a wooden spoon stuck into the oil sizzles.
Dredge the tomato slices in cornmeal. Get each slice really well coated. Not just a light dusting, a really good coating of cornmeal is what you’re looking for.
Grocery stores throughout the deep South have lots of different cornmeal products on the shelves. But my absolute favorite is fine ground, white cornmeal.
Now, I have no association whatsoever with Arnett’s. They have absolutely no idea who I am. I just happen to like their cornmeal. A couple of other good brands are Adams’ and Hoover’s. It’s easy to find it in the rural areas, but here in North Georgia near Atlanta I can’t get it anywhere! That’s okay, I just stock up when I make a trip down to the southern part of the state.
Add the prepared tomatoes slices to hot oil and cook about 3 minutes per side. When cooked to a golden brown, remove from the pan and place on paper towels or brown paper to drain.
Assemble the Sandwich
Lightly toast 4 slices of sourdough or any other good, substantial bread. Spread two slices of bread with mayonnaise. Top with lettuce, two slices of bacon and 2 or 3 slices of fried green tomatoes. Repeat. Makes two sandwiches.
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Georgia BLT with Fried Green Tomatoes
For the fried green tomatoes:
- 2 large green tomatoes
- Jane’s Crazy Mixed-Up Salt
- 1 cup fine ground white cornmeal
- Peanut oil
For the sandwich:
- 4 slices sourdough bread
- 4 tablespoons mayonnaise
- 4 slices bacon
- salt and pepper
Make the fried green tomatoes:
- Heat oil to a depth of approximately 1/4 inch in a large cast iron frying pan over medium-high heat.
- Meanwhile, slice tomatoes into 1/4 inch slices. Sprinkle generously with Jane’s Crazy Mixed-Up Salt, any other seasoning salt you prefer, or simply use salt and black pepper.
- Dredge tomato slices in cornmeal.
- Add to hot oil and cook about 3 minutes per side.
Assemble the sandwiches:
- Use sourdough or any other good, substantial bread. Spread two slices of bread with mayonnaise. Top with lettuce, bacon and fried green tomatoes. Repeat. Makes two sandwiches.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.