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Fried Green Tomato BLT

Photo: Daniel Lawson; Styling: Amy Stone

Yield

2 sandwiches

We paired a Southern favorite with a classic sandwich to create this ultimate fried stacker. This recipe makes 2 sandwiches.

Ingredients

  • 1 large egg
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 6 (1/4-inch-thick) slices all-green tomatoes (about 1 medium tomato)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 5 tablespoons vegetable oil
  • 4 slices bacon, cooked, drained, and halved
  • 4 (1-ounce) slices Texas toast, toasted
  • 2 tablespoons mayonnaise
  • 4 iceberg or Romaine lettuce leaves

How to Make It

  1. Whisk together egg and buttermilk in a medium bowl. Combine cornmeal, salt, and pepper in a shallow dish. Dip tomato slices in egg mixture, then coat with seasoned cornmeal.

  2. Heat oil in a large sauté pan over medium heat. Place tomato slices in pan in a single layer, and cook until golden brown on bottom, about 3 minutes. Flip and brown other side, about 3 minutes more. Interior should be cooked through but not mushy.

  3.  Spread 1 tablespoon mayonnaise over each of 2 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 2 bread slices. Serve immediately.