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Crispy Southern Fried Green Tomato BLT Sandwich

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A crunchy, smoky, and fresh southern comfort sandwich featuring golden fried green tomatoes, thick-cut bacon, and crisp iceberg lettuce on toasted bread with mayonnaise.

Ingredients

Scale
  • 3 medium green tomatoes, sliced about 1/4-inch thick
  • 8 slices thick-cut bacon
  • 1 cup iceberg lettuce, shredded or torn
  • 4 slices sturdy sandwich bread (sourdough or white sandwich bread)
  • 1/4 cup mayonnaise
  • 1/2 cup all-purpose flour
  • 3/4 cup finely ground cornmeal
  • 3/4 cup buttermilk (or milk + 1 tbsp lemon juice as substitute)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • Pinch of cayenne pepper (optional)
  • Vegetable oil for frying (about 1 inch deep, peanut or canola oil preferred)

Instructions

  1. Slice 3 medium green tomatoes into 1/4-inch thick rounds. Lay on paper towels and sprinkle lightly with salt. Let rest for 10 minutes.
  2. Set up dredging stations: In one bowl, mix 1/2 cup flour with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika, and a pinch of cayenne if using. In another bowl, pour 3/4 cup buttermilk. In a third bowl, place 3/4 cup cornmeal.
  3. Dip each tomato slice first into the seasoned flour, shaking off excess, then into the buttermilk, and finally dredge in cornmeal, pressing gently to coat thoroughly. Set aside on a plate.
  4. Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove and drain on paper towels. Keep bacon fat in skillet or drain and add fresh oil.
  5. Add vegetable oil to skillet to about 1 inch depth. Heat over medium-high until shimmering and about 350°F (175°C).
  6. Fry coated tomato slices in batches, cooking each side about 3 minutes until golden brown and crisp. Use tongs to flip. Drain on paper towels.
  7. Toast 4 slices of bread until golden and crisp. Spread mayonnaise evenly on one side of each slice.
  8. Assemble sandwiches by layering fried green tomatoes, 4 slices of crispy bacon, and shredded iceberg lettuce on two slices of bread. Top with remaining bread slices, mayo side down.
  9. Cut sandwiches in half and serve immediately while tomatoes are warm and crunchy.

Notes

Keep oil temperature steady at 350°F to avoid soggy or burnt crust. Do not overcrowd pan when frying. Drain fried tomatoes well on paper towels to keep sandwich crisp. Toast bread and spread mayo to create moisture barrier. For gluten-free, use gluten-free flour, cornmeal, and bread. For vegetarian, omit bacon and add avocado or smoky chipotle mayo.

Nutrition

Keywords: fried green tomatoes, BLT sandwich, southern recipe, crispy sandwich, bacon sandwich, comfort food, easy sandwich recipe

Find it online: https://gleefulfork.com/crispy-southern-fried-green-tomato-blt-sandwich-recipe-easy-step-by-step-guide/