Georgia BLT with Fried Green Tomatoes

Give the classic bacon, lettuce, and tomato sandwich a makeover with a Georgia BLT with Fried Green Tomatoes! You'll love this southern twist on an old favorite.

BLT with fried green tomatoes, crisp lettuce, and savory bacon stacked on toasted bread, served on a rustic wooden board.

Prep Time 5

Cook Time 15

Total Time 20

Servings sandwiches

Ingredients

For the fried green tomatoes:

▢ Peanut oil
▢ 2 large green tomatoes
▢ Jane’s Crazy Mixed-Up Salt
▢ 1 cup fine ground white cornmeal

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