Fried Green Tomato Blt Recipes

OVEN-FRIED GREEN TOMATO BLT

Steps:

• Preheat broiler. Cut tomato into 8 slices, each about 1/4 in. thick. Place egg and bread crumbs in separate shallow bowls; mix salt into bread crumbs. Dip tomato slices in egg, then in bread crumb mixture, patting to help adhere., Place tomato slices on a wire rack set in a 15x10x1-in. baking pan; broil 4-5 in. from heat until golden brown, about 30-45 seconds per side., Mix mayonnaise, green onions and dill. Layer each of 4 slices of bread with 2 bacon strips, 1 lettuce leaf and 2 tomato slices. Spread mayonnaise mixture over remaining slices of bread; place over top layer.

FRIED GREEN TOMATO BLTS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small shallow bowl, combine the flour, cornmeal, seafood seasoning, pepper and salt. Place buttermilk and flour mixture in shallow bowl. Dip tomatoes in buttermilk, then coat with flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry tomatoes, a few slices at a time, for 1 minute on each side or until golden brown. Drain on paper towels., Serve tomatoes on Texas toast with mayonnaise, bacon and lettuce.

FRIED GREEN TOMATO BLT WITH REMOULADE SAUCE

Steps:

• Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
• Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
• Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
• Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

FRIED GREEN TOMATO "BLT"

Steps:

• Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
• Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
• Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.
• *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.

FRIED GREEN TOMATO BLT WITH BASIL MAYO

Steps:

• For the basil mayonnaise, puree the basil, 1/4 cup of the mayo, lemon juice and mustard in a blend until smnooth. Stir in the rest of the mayo. Refrigerate until needed.
• Fry the bacon and drain.
• Put half the flour on a plate or waxed paper. Combine the other half of the flour, all the cornmeal, and salt and pepper to taste. Arrange the flour, egg and cornmeal mixture in a row on a work surface. Dip each green tomato slice in flour, then egg, then cornmeal mixture, coating thickly. Pat the coating on. Fry in hot oil 2 minutes per side. Drain.
• Make sandwiches by spreading bread with mayonnaise, then stacking green tomato, bacon, sliced tomato alternately. Top with arugula.

FRIED GREEN TOMATO BLT WITH SWEET BASIL MAYO

Steps:

• For the mayo:.
• In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.
• For the sandwich:.
• Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich.
• For the tomatoes:.
• In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices.
• To assemble the sandwich:.
• Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.

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 BLT

Steps:

• Mix flour and garlic powder in shallow dish. Beat eggs in separate shallow dish until blended. Mix bread crumbs, pepper and paprika in third shallow dish. Dip tomatoes, 1 at a time, in flour mixture, turning to evenly coat both sides of each slice. Gently shake off excess flour. Dip tomatoes in eggs, then in crumbs, turning to evenly coat both sides of each slice.
• Heat oil in large skillet on medium-high heat to 375ºF. Add tomatoes, in batches; cook 3 to 4 min. on each side or until lightly browned. Drain on paper towels.
• Spread toast slices with mayo; fill with bacon, tomatoes and arugula to make 2 sandwiches.