Give the classic bacon, lettuce, and tomato sandwich a makeover with my Georgia BLT with Fried Green Tomatoes! You’ll love my southern twist on this old favorite.
I’ve been thinking about making 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 were still around to entertain us all.
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!
Recipe Snapshot
Cuisine: Southern
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 2
Primary Ingredient(s): Sourdough bread, Bacon, Lettuce, Green Tomatoes
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a Southern twist on a classic – The fried green tomatoes bring a tangy crunch that takes the traditional BLT to a whole new level.
- Easy to make, hard to forget – With just a few steps, you’ve got a sandwich that feels like it came from a cozy café or your grandma’s kitchen.
- Great for using up garden tomatoes – Especially when they’re not quite ripe yet. This is a summer garden favorite.
Ingredient Notes
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For the fried green tomatoes:
- Green Tomatoes — Look for firm, unripened green tomatoes. These should be bright green with little to no sign of ripening. The greener they are, the better they hold together while cooking. You can use one that has a very slight pink or yellow blush, but all green is best.
- Jane’s Crazy Mixed-Up Salt — My preferred seasoning salt. If you have a favorite, feel free to use it! If you don’t have any at all, just use a mixture of salt and ground black pepper with a little paprika and garlic powder.
- Fine Ground White Cornmeal — White cornmeal is the traditional choice in Southern kitchens. It gives a light, crisp coating that lets the tomatoes be the star. Be sure to choose fine ground for the best texture.
- Peanut Oil — Ideal for frying because of its high smoke point and clean flavor. If you need a substitute, try canola or vegetable oil.
For the sandwich:
- Sourdough bread — I like a hearty bread that can stand up to a lot of fillings. Sourdough adds a nice tang, but any high quality sandwich bread will work.
- Mayonnaise — Use a full-flavor mayonnaise. I always reach for Duke’s, a Southern favorite that always adds the right amount of tanginess.
- Bacon — Thick-cut bacon adds smoky flavor and crunch. Cook it to your desired crispness before assembling the sandwich or save time by using convenient pre-cooked bacon.
- Lettuce — Personally, I like a soft, green leaf lettuce. Use whatever you like.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 239 of my cookbook, My Southern Table! Get your signed copy today.
How to Make A Georgia BLT
To start, you’ll need to cook up some bacon (or warm some pre-cooked bacon) and make the fried green tomatoes.
- Add oil to a depth of about 1/4-inch to a large frying pan. Heat over medium-high heat.
Make the Fried Green Tomatoes
- While the oil is heating, prep the tomatoes. 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.
- 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.
- 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.
👉 PRO TIP: The oil is hot enough for frying when the end of a wooden spoon placed into the oil sizzles.
Assemble the Sandwich
- Lightly toast the bread. Spread each slice of bread with mayonnaise. Top with lettuce, bacon, and fried green tomatoes.
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Recipe Success Tips
- Don’t crowd the skillet. When frying the tomatoes, give them plenty of space in the pan. Crowding will lower the oil temperature and lead to a soggy cornmeal crust.
- Watch the oil temperature. The oil should be hot enough to sizzle when the tomato hits the pan, but not so hot that it smokes. Medium-high heat usually does the trick. If the tomatoes seem to be browning too fast, reduce the heat slightly.
- Drain on a rack, not paper towels. Let the fried tomatoes cool on a wire rack set over a baking sheet. This keeps the bottoms from getting soggy while they rest.
- Assemble just before serving. Fried green tomatoes are best when they are still warm and crisp. Once everything is ready, make the sandwiches and serve right away.
Recipe Variations and Substitutions
This sandwich is delicious as-is, but there’s always room to play around depending on what you have in your kitchen:
- Swap the bread – Sourdough is sturdy and tangy, but white sandwich bread, a brioche bun, or even a crusty baguette can work well.
- Different greens – Green or red leaf lettuce is classic, but arugula adds a peppery bite, and spinach gives a tender touch.
- Vegan version – Skip the bacon and mayo, and use plant-based alternatives.
How to Serve Georgia BLTs
This Georgia BLT is filling enough on its own, but if you’re serving it up for a light dinner, here are a few tasty options:
- Sides: A few kettle chips, homemade coleslaw, or a scoop of potato salad keeps it casual and satisfying.
- Drinks: Sweet tea is a natural fit, but a cold pink lemonade or even a light beer pairs nicely.
- Dessert: Keep it classic with peach crisp, banana pudding, or a slice of pound cake.
Storing Leftovers
The sandwich itself is best enjoyed within a short time of cooking. However, if you have leftovers of the fried green tomatoes or bacon, try turning them into a wrap or salad the next day. I’d rewarm the leftover tomatoes in the air fryer briefly before using them.
More Sandwich Recipes You’ll Like
Questions About Georgia BLTs with Fried Green Tomatoes
Yes, you can! While frying gives the best crispy texture, you can bake them on a parchment-lined sheet at 425°F for about 20 minutes, flipping halfway through. Spritz with a little oil for better browning.
No worries! Just use regular salt and pepper, or mix in a little garlic powder, paprika, and onion powder for a similar flavor boost.
You can prep all the components ahead (fry the tomatoes, cook the bacon, wash the lettuce), but assemble just before eating to keep the bread from getting soggy. Toasted bread helps hold everything together better too.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Georgia BLT with Fried Green Tomatoes
Ingredients
For the fried green tomatoes:
- Peanut oil
- 2 large green tomatoes
- Jane’s Crazy Mixed-Up Salt
- 1 cup fine ground white cornmeal
For the sandwich:
- 4 slices sourdough bread
- 4 tablespoons mayonnaise
- 4 slices bacon
- lettuce
- salt and pepper
Instructions
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.Peanut oil
- 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.2 large green tomatoes, Jane’s Crazy Mixed-Up Salt
- Dredge tomato slices in cornmeal.1 cup fine ground white 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.4 slices sourdough bread, 4 tablespoons mayonnaise, 4 slices bacon, lettuce, salt and pepper
Notes
- Give the tomatoes some space in the skillet so they fry up nice and crispy. If they’re too close together, the oil cools down, and the coating turns soft instead of crisp.
- Keep an eye on the oil. It should be hot enough to make a tomato slice sizzle right away, but not so hot that it starts smoking. If things are browning a little too fast, just turn the heat down a notch.
- Skip the paper towels and let the tomatoes rest on a wire rack after frying. That way, they stay crisp on all sides and don’t end up soggy on the bottom.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on September 7, 2010. It has been updated with new photos and additional information.
See! Always the simplest things! Why have I not thought to put fried green tomatoes on a BLT? Thank you for bringing this little tip to my attention. Delicious!
I haven’t seen that movie, but I’m heading over to Netflix right now to correct that! Those fried green tomatoes look so good, I just know it’s gotta be amazing in a BLT.
I never see large green tomatoes like that in our mkts. Wonder if I can getaway with using a regular ol’ beefsteak tomato?
Cristina – I’ve fried ripe tomatoes before and they were delicious! However, they tend to more or less disintegrate in the frying process. The green ones hold together really well. If you have a friend who grows tomatoes, maybe you could ask for a couple of green ones.
My great-grandmother used to swear by Arnett’s! I hadn’t thought of that in years. Thanks for bringing me a good memory this morning.
Love BLTs and I’m sure I’d love this! Great recipe and a great movie, too.
Been meaning to make fried green tomatoes one day and now you’ve given me the recipe to do it! Just wondering: I had the idea from somewhere that you were supposed to fry the tomatoes in bacon fat or lard… or am I just misremembering?
Hi Frank! Some people do use bacon fat or lard, I just prefer peanut oil. Your choice :-) Other people also dip the tomatoes in buttermilk or a mix of buttermilk and egg, then use a mixture of cornmeal and flour. There are lots of variations of the recipe. I prefer this simple method of sliced tomatoes directly into the cornmeal and then to the hot oil.
Oh I sure love Blue Willow Inn. If the readers are ever near Atlanta with a few spare hours and a hankering for southern cuisine, they need to make the detour to Social Circle to enjoy this southern establishment. If they leave hungry, it’s their own fault!!
Here’s a little history. The day Lewis Grizzard came to Blue Willow Inn was to be the last day of business for the restaurant. However, after he gave them a “four bowls of greens” rating, hungry crowds arrived, bringing their friends and voracious appetites with them. Blue Willow Inn has never had to worry about business again.
There is a lot more history and some literature ties that are incredible, but I’ll let the readers find out on their own! It’s all so very worth the trip.
Yes, the Blue Willow’s business and popularity got a huge boost from Lewis Grizzard. The full story is in the Blue Willow Inn cookbook – a fabulous volume!
I was just looking at all my green tomatoes thinking it was high time I tried fried green tomatoes. And there you were. Perfect timing and the sandwich sounds delicious!
P.S. The older I get the more my “Towanda” peeks her little devilish head out. I just don’t have time for nonsense, some days. :P
Oh, yeah. I wish I could channel Towanda lots of days. I think she’d make life easier – or at least more satisfying :-)
Marvelous sandwich. Wish I could get some green tomatoes in my area.
I’ve seen them in the grocery store on occasion. You might ask the produce manager if they can get some.
Always wanted to try fried green tomatoes. Is any green tomato ok? I’m thinking this will be the weekend I give em a try.
Yes, any green tomato. Just make sure they’re good and firm.
Oh, Lana, you beat me to the punch with this green tomato sandwich, which is far more interesting than what I had in mind. Although my FL garden tomato season will start up again in a few weeks, the NC farm tomatoes I just left, with night temperatures dropping down into the 40sF. were desperately in need of a green tomato recipe. I just love what you’ve done here: a perfect, deliciously Southern (waste-not-want-not) treat!
Thanks so much, Barbara. I love fried green tomatoes so it just seemed like a natural combination to me.
now this is my kind of sandwich – lawd have mercy! yes, I’ve had some Towanda moments (no, haven’t rammed anyone’s car) – and here’s hoping to more! Great job Lana!!
I think we all have a little bit of Towanda buried somewhere deep inside. Most of us just can’t let her out :-)
That’s so clever to make them into BLT’s. Thanks for sharing the fried green tomato recipe. I will have to try them with my tomatoes. -Tien
Yum! That’s a great idea! I have to admit I have never had fried green tomatoes. but I make regular fried tomatoes just about thew same way. They are yummy! I will have to try these :)
Now Lana why is it that just when I should be cutting back on the calories something this delicious shows up! Yummy-fun!
I’ve wanted to try fried green tomatoes before but not been brave enough. Maybe I’ll finally give this a go.
And I live for “Towanda” moments…it’s just that those moments, thus far, live in my head. ;-)
Frying tomatoes is really not difficult. It’s just about like frying potatoes or anything else. Do make sure you get good, firm green ones to make it as easy as possible.
Oh my goodness…this is making me drool!
This looks so yummy!! BLTs are my favorites…well anything with bacon is!