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Southern-Style Fried Green Tomato BLT Sandwich

Crispy fried green tomatoes, smoky bacon, fresh lettuce, and creamy remoulade sauce stacked between toasted bread for the ultimate Southern sandwich.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Fried Green Tomatoes
  • 3-4 large firm green tomatoes sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups yellow cornmeal
  • 0.5 cup breadcrumbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • salt and black pepper to taste
  • vegetable oil for frying
Remoulade Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp Creole or whole grain mustard
  • 1 tbsp sweet pickle relish
  • 1 tbsp fresh lemon juice
  • 1 tsp hot sauce
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • salt and pepper to taste
Assembly
  • 8 slices thick-cut bacon cooked until crispy
  • 4 large lettuce leaves washed and dried
  • 8 slices white or sourdough bread toasted

Equipment

  • Large cast-iron skillet or heavy-bottomed pan
  • Three shallow dishes for breading
  • Wire rack
  • Kitchen thermometer
  • Slotted spatula

Method
 

  1. Prepare remoulade sauce by whisking together mayonnaise, mustard, pickle relish, lemon juice, hot sauce, paprika, and garlic powder. Season with salt and pepper. Refrigerate for at least 15 minutes.
  2. Set up breading station with three shallow dishes: seasoned flour in first, beaten eggs in second, and cornmeal mixture (combined with breadcrumbs, paprika, garlic powder, cayenne, salt, and pepper) in third.
  3. Slice green tomatoes into 1/4-inch rounds and pat dry with paper towels.
  4. Dredge each tomato slice in flour, dip in egg, then press into cornmeal mixture to coat thoroughly. Place on wire rack and let rest 5 minutes.
  5. Heat 1/2 inch of vegetable oil in large skillet to 350-375°F.
  6. Fry tomato slices in batches for 3-4 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate and season with salt immediately.
  7. Cook bacon until crispy, about 8-10 minutes. Toast bread slices until golden brown.
  8. Spread remoulade sauce on one side of each toasted bread slice.
  9. Layer lettuce, two fried green tomato slices, and two bacon strips on four bread slices. Top with remaining bread slices, sauce side down.
  10. Cut sandwiches diagonally and serve immediately while tomatoes are warm and crispy.

Notes

Green tomatoes should be firm and completely unripe. For best results, use a kitchen thermometer to monitor oil temperature. Fried tomatoes can be kept warm in a 200°F oven while finishing batches. Store leftover remoulade sauce in refrigerator for up to one week.