Fried Green Tomato Blt Bacon Lettuce Tomato Sandwich Recipes

FRIED GREEN TOMATO BLT

Steps:

• The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.
• For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
• For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
• Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
• Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
• Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
• To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.
• Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
• Slice in half and enjoy.

BLFGT SANDWICH

Steps:

• Heat neutral oil in a shallow, heavy-bottom fry pan to 360 degrees F.
• Season both sides of the tomato slices with salt and set them aside on a paper towel lined plate to absorb some of the moisture.
• Place 1/2 cup flour in a shallow baking dish. In a separate, baking dish, whisk together the cornstarch, baking powder, baking soda, a pinch of salt, a few turns of black pepper, and remaining 1/2 cup flour. Then add the egg and the buttermilk and whisk to combine. In a third baking dish, combine the breadcrumbs with a pinch of salt and a few turns of pepper.
• Coat the tomato slices first in the plain flour. Then dip them in the batter, allowing any excess batter to drip off. Finally, coat them in the breadcrumbs. Fry the battered and breaded tomatoes for 2 minutes per side, until golden brown. Use a spatula or slotted spoon to transfer them to a cooling rack set over a baking sheet. Season them with salt and reserve.
• Fry bacon on a griddle until crisp and to desired doneness. Remove from the griddle onto a cooling rack set over a baking sheet. In the same griddle with the bacon fat, toast bread, flipping it over a few times to evenly distribute the bacon fat. Toast until crispy and golden brown.
• To make the schmear, combine mayo, herbs, salt, pepper, and lemon juice and whisk to combine. (This can be done in advance).
• Spread 1 tablespoon of mayo on each slice of bread. Top each side with 3 slices bacon, 2 slices tomato, 2 lettuce leaves, and other slice of bread. Slice in half and enjoy right away or wrap up for later. If wrapping, make sure the sandwich is cool before wrapping it up so it doesn't get soggy.

FRIED GREEN TOMATO BLT

Steps:

• Fry the green tomatoes:
• Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
• Assemble the sandwich:
• Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.

FRIED GREEN TOMATO AND BACON SANDWICH

Steps:

• Mix cornmeal, salt and pepper.
• Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
• Fry green tomatoes until lightly browned and slightly soft.
• Coat bread slices with chipotle mayonnaise.
• Stack with bacon, cheese, fried green tomatoes and red tomato.
• Melt butter in frying pan.
• Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
• Eat hot or cold.

GREEN TOMATO BLT

Steps:

• Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.

FRIED GREEN TOMATO SANDWICHES

Steps:

• In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.

FRIED GREEN TOMATO SANDWICH

Steps:

• Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
• Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.