Fried Green Tomato Blt Sandwich Recipes

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FRIED GREEN TOMATO SANDWICH



Fried Green Tomato Sandwich image

My favorite way to eat fried green tomatoes! They're layered with red tomatoes and pepperjack cheese between 2 slices of bread, and then grilled to ooey-gooey, cheesy, crunchy perfection.

Provided by JUMAHA

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 9

6 (1/4 inch thick) slices green tomato
1 egg, beaten
1 cup yellow cornmeal
¼ cup cooking oil
2 tablespoons butter
4 slices sourdough bread
6 (1/4 inch thick) slices red tomato
2 slices pepperjack cheese
2 tablespoons pickled jalapeno slices

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.

Nutrition Facts : Calories 858.6 calories, Carbohydrate 90.4 g, Cholesterol 127.6 mg, Fat 47.9 g, Fiber 5.8 g, Protein 18.1 g, SaturatedFat 15.2 g, Sodium 739.3 mg, Sugar 6.6 g

FRIED GREEN TOMATO BLTS



Fried Green Tomato BLTs image

You might call this Southern-inspired sandwich comfort food with a twist. The chipotle mayonnaise adds a delicious kick, while the peppered bacon really punches up the flavor. -Neilla Roe, kingston, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12

1 package thick-sliced peppered bacon strips (24 ounces)
1 cup all-purpose flour
1 cup cornmeal
4-1/2 teaspoons seafood seasoning
1 teaspoon pepper
1/8 teaspoon salt
1 cup buttermilk
8 medium green tomatoes, cut into 1/4-inch slices
Oil for deep-fat frying
16 slices Texas toast
1/2 cup reduced-fat chipotle mayonnaise
8 Boston lettuce leaves

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.

Nutrition Facts : Calories 648 calories, Fat 33g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 1519mg sodium, Carbohydrate 70g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.

FRIED GREEN TOMATO BLT WITH SWEET BASIL MAYO



Fried Green Tomato BLT with Sweet Basil Mayo image

Provided by Kelsey Nixon

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 cup loosely packed fresh basil leaves
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
16 (1/8-inch thick) slices pancetta
8 slices country sandwich bread
1 cup loosely packed arugula
Kosher salt and freshly cracked black pepper
1 cup rice flour, divided
1 large egg
1/4 cup buttermilk
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cornmeal
Kosher salt
Pinch cayenne pepper
8 slices green tomato, 3/4 to 1-inch thick (about 2 medium green tomatoes)
Vegetable oil, for frying

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 WITH REMOULADE SAUCE



Fried Green Tomato BLT with Remoulade Sauce image

Provided by Bobby Flay

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

1 cup rice flour
1 cup water
Few dashes hot sauce (recommended: Tabasco)
Salt and freshly ground black pepper
2 cups fine yellow cornmeal
3 green tomatoes, sliced 1/4-inch thick
Canola oil, for frying
8 slices pain de mie, or other white sandwich bread, lightly toasted
Remoulade Sauce, recipe follows
1 pound applewood-smoked bacon, thinly sliced about 1/8-inch thick, cooked until crisp
Watercress
2 egg yolks
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
Canola oil
Salt and freshly ground pepper
1/4 cup whole grain mustard
4 cornichons, cut into small dice
1 teaspoon finely chopped fresh thyme
Salt and freshly ground black pepper

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.

BLFGT SANDWICH



BLFGT Sandwich image

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 big sandwiches

Number Of Ingredients 17

1 quart neutral oil, for frying
2 large green tomatoes, sliced thickly to get 8 slices
1 cup (135 grams) all-purpose flour, divided
2 tablespoons (20 grams) cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Couple turns of black pepper
Kosher salt
1 1/2 cups (120 grams) panko breadcrumbs
1 large egg
3/4 cup (180 grams) buttermilk
1/2 cup (120 grams) mayo
1/4 cup chopped tender herbs such as dill, parsley, chives and basil in any combination, but be sure to include some basil
Squeeze of lemon
8 slices of Sourdough or other sturdy/crusty bread
12 slices of thick cut bacon
Red leaf lettuce (or romaine or boston)

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"



Fried Green Tomato

Categories     Leafy Green     Pork     Tomato     Appetizer     Bake     Basil     Summer     Prosciutto     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

2 cups loosely packed fresh basil leaves
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
18 1/8-inch-thick slices pancetta*
18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
1 cup all-purpose flour
1/2 cup yellow cornmeal
3 large eggs, beaten to blend
1 cup olive oil
6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
1 1/2 cups thinly sliced arugula

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 (BACON, LETTUCE & TOMATO SANDWICH)



Fried Green Tomato BLT (Bacon, Lettuce & Tomato Sandwich) image

A terrific Southern twist on the classic BLT. The tang and crunch of the fried green tomato gives a wonderful balance to the bacon, lettuce, and mayo. For a crowd, increase the ingredients and put out the cooked bacon, lettuce leaves, and fried green tomatoes separately... and, let everyone build their own sandwiches. Great football fare!!

Provided by Alan in SW Florida

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

3 slices green tomatoes
salt and pepper, to taste
3/4 cup yellow cornmeal
3/4 cup canola oil
4 slices thick bacon, crisply cooked
2 -3 lettuce leaves
2 -3 tablespoons mayonnaise
2 slices toasted bread (I like wheat or multi-grain, but you use your favorite)

Steps:

  • Season slices of green tomato with salt and pepper. Dredge in the cornmeal. Heat the oil in a skillet. Fry the tomatoes until crisp and golden on both sides. Remove from pan and place on paper towel-lined plate to absorb any excess oil.
  • Spread the mayonnaise on the toasted bread (both slices, if you like.) Add the lettuce, the fried green tomatoes and cooked bacon.
  • Build your sandwich and cut in half.

Nutrition Facts : Calories 2191.8, Fat 192.8, SaturatedFat 19.1, Cholesterol 29.4, Sodium 784.4, Carbohydrate 107.3, Fiber 9.2, Sugar 7.4, Protein 16.6

GREEN TOMATO BLT



Green Tomato BLT image

I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. -Hillian Holmgren, Del Rio, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

2 medium green tomatoes
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/4 cup 2% milk
1/4 cup canola oil
1/4 cup prepared ranch salad dressing
2 green onions, chopped
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
2 onion rolls, split
4 cooked bacon strips
2 Bibb or Boston lettuce leaves

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.

Nutrition Facts : Calories 623 calories, Fat 37g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 1329mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 4g fiber), Protein 18g protein.

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