Go Back

Southern-Style Fried Green Tomato BLT Sandwich

The ultimate Southern sandwich featuring crispy cornmeal-crusted fried green tomatoes, thick-cut smoky bacon, fresh lettuce, and a tangy remoulade sauce on sturdy toasted bread.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 2 Sandwiches
Course: Lunch, Main Course
Cuisine: American, Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Fried Green Tomatoes
  • 2 medium firm green tomatoes sliced 1/4 to 1/2 inch thick
  • 1 cup all-purpose flour divided use
  • 2 large eggs beaten
  • 2 tbsp buttermilk or milk
  • 0.5 cup yellow cornmeal medium grind
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional for heat
  • 1 tsp salt plus more for sprinkling
  • 0.5 tsp black pepper
  • Vegetable oil for frying (supplementing bacon grease)
Quick Remoulade Sauce
  • 0.5 cup mayonnaise high quality
  • 1 tbsp Creole or whole-grain mustard
  • 1 tsp hot sauce (e.g., Tabasco or Crystal)
  • 1 tsp lemon juice freshly squeezed
  • 1 clove garlic minced finely
  • 0.5 tsp paprika
Sandwich Assembly
  • 8 slices thick-cut bacon
  • 4 slices sturdy bread (Texas toast or sourdough)
  • 4 leaves green leaf lettuce crisp

Equipment

  • Cast iron skillet or heavy pan
  • Wire rack
  • 3 Shallow Bowls for dredging
  • Whisk

Method
 

  1. Slice green tomatoes, place on paper towels, and sprinkle generously with salt. Let rest 15-20 minutes to draw out moisture, then pat very dry.
  2. While tomatoes rest, whisk together all remoulade sauce ingredients in a small bowl. Refrigerate until needed.
  3. Cook bacon in a large skillet over medium heat until crispy. Transfer bacon to paper towels to drain, but reserve the rendered bacon fat in the skillet.
  4. Set up breading station: Bowl 1 with half the flour seasoned with salt/pepper; Bowl 2 with eggs beaten with buttermilk; Bowl 3 with remaining flour, cornmeal, garlic powder, smoked paprika, and cayenne.
  5. Dredge dried tomato slices in flour, then egg wash, then press firmly into the cornmeal mixture to coat thoroughly.
  6. Heat reserved bacon fat (add vegetable oil if needed to reach 1/4 inch depth) over medium-high heat. Fry tomatoes in batches, 2-3 minutes per side until golden and crispy. Drain on a wire rack and sprinkle with salt.
  7. Toast the bread. Spread remoulade generously on one side of each slice. Layer lettuce, fried green tomatoes, and bacon on bottom slices. Top with second bread slice and serve immediately.
  8. For the best texture, serve immediately while the tomatoes and bacon are hot and crispy.

Notes

For an extra Southern touch, add a layer of pimento cheese to the bread before assembling.