Our fried green tomato sandwich is topped with crispy bacon and fresh lettuce on toasted bread. A delicious twist to a classic sandwich, these BLTs are are perfect for summer.

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Growing up in the South, Marrekus' grandfather always grew tomatoes in his garden. They would pick the green tomatoes early, before they were fully ripened, to enjoy them in various dishes. Crispy fried green tomatoes were a staple in his household, served for breakfast, lunch, and dinner with eggs and bacon, cold cuts, or a pot of purple hull peas and fried chicken.

One day, while shopping at the grocery store, we came across some huge green tomatoes. Instantly, the idea of frying them and pairing them with bacon and lettuce popped into Marrekus' head. I had never tried green tomatoes before, but now it's one of my favorite sandwiches.

Fried green tomato BLTs are essentially a classic BLT sandwich with a Southern twist. For frying, we recommend using a cast iron skillet, but a heavy-bottomed skillet will work if you don’t have one. We chose thick-sliced white sandwich bread, but feel free to use any bread you prefer. For condiments, we like to go traditional with mayonnaise, but you can use whatever you like like Creole or dijon mustard or even remoulade sauce.

What we like about this recipe

TART GREEN TOMATOES - Green tomatoes have a tangy, slightly acidic flavor that sets them apart from ripe red tomatoes.
SALTY BACON - Enough said!

What Are Fried Green Tomatoes?

Green tomatoes are just tomatoes that have not yet ripened yet. They are firm and have a tangy, slightly acidic taste compared to ripe red tomatoes.

Fried green tomatoes are a popular Southern appetizer / side dish coated in seasoned cornmeal and fried until golden brown and crispy. A lot of people pair them with dipping sauces like ranch, spicy aioli, or remoulade.

Ingredients

Fried Green Tomatoes: Used as the star of the sandwich. Slice the firm, unripe tomatoes; dredge in seasoned flour or cornmeal, and fry until crispy.
Bacon: Used for a salty, crunchy layer. Cook until crisp. Thick-cut bacon is great for extra flavor, or swap in turkey bacon for a leaner option.
Lettuce: Romaine, butter, or iceberg lettuce all work well. Choose your favorite for crunch.
Bread: Toasted sourdough or whole wheat adds a toasty flavor and sturdy texture.
Mayonnaise: Classic mayo works perfectly.
Avocado: Fresh, ripe avocado slices are a great addition, but skip them if you prefer a classic BLT.
Seasonings: Used to enhance the flavors throughout the sandwich. A pinch of salt, pepper, and even a touch of cayenne pepper on the tomatoes can make a big difference.
Flour or Cornmeal: Used to coat the tomato slices for frying.
Egg: Used for an egg wash to help the flour or cornmeal stick to the tomato slices. Beat one egg lightly and dip the slices for a crisp, even coating.

How to Make Fried Green Tomato Sandwiches

Cook Bacon: Heat a large skillet over medium heat. Add the bacon slices in batches, cooking until crispy, about 5-7 minutes per side. Transfer the cooked bacon to a paper towel-lined plate to drain (and for easy cleanup). Leave the bacon grease in the skillet, it will add flavor when frying the green tomatoes.
Prep Tomatoes: In a small bowl, mix the buttermilk, beaten egg, and hot sauce. Place the flour in a shallow dish. In a separate shallow dish, combine cornmeal, kosher salt, pepper, granulated onion, and granulated garlic.
Coat Tomatoes: Dip each of the green tomato slices into the buttermilk egg wash, then dredge in the flour. Dip the floured tomato slices back into the buttermilk mixture. Finally, coat the tomatoes in the cornmeal mixture, pressing to adhere evenly. Set the coated tomatoes aside.
Fry Tomatoes: Add additional oil to the reserved bacon grease in the skillet, ensuring there is about ½-inch of oil in the pan. Heat the oil over medium-high heat until it reaches 350°F. Fry the coated tomato slices in hot oil, about 2-3 minutes per side, until golden brown. Remove the fried tomatoes and place them on a cooling rack to drain.
Assemble Sandwich: Toast the bread slices. Spread your choice of condiments (mayonnaise, mustard, etc.) on the toasted bread. Layer each sandwich with fresh lettuce, fried green tomato slices, and crisp bacon.

Recipe Tips

Green Tomatoes: Choose firm, unripe tomatoes that are uniformly green without any red spots.
Coating Stations: Set up a coating station with the flour, buttermilk egg mixture, and mixture in separate shallow dishes for easy dipping.
Batch Frying: Fry the tomatoes in batches to avoid overcrowding the skillet, which can lower the oil temperature and result in soggy tomatoes.
Cooling Rack: Place the fried tomatoes on a cooling rack rather than paper towels. This keeps them crispy by allowing excess oil to drain away.
Layering: Start with lettuce to create a barrier between the bread and tomatoes, preventing the bread from getting soggy.

What to Serve

Serve these BLTs with French fries (or sweet potato fries), coleslaw, or potato salad.

How to Store Leftovers

To store leftovers, place them in a single layer on a cooling rack or paper towel-lined plate to absorb excess oil. Once cooled, transfer the tomatoes to an airtight container, separating layers with parchment paper to prevent sticking. Store in the fridge for up to 2 days. To reheat, place the fried tomatoes on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes until they crisp uo. We do not recommend microwaving.

Fried Green Tomato Sandwich (BLT Recipe)