Fried Green Tomato BLT

"Southern Roots" by Michael Hastings. Recipe adapted from "Sara Foster's Southern Kitchen." Buttermilk and flour mixtures make enough to coat 4 tomatoes, twice as many as needed for the sandwiches. To make a hearty breakfast, top with a fried egg and serve open-face. Winston-Salem Journal: August 31, 2011.

Yield: 4 servings
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  • 1/2 cup(s) well-shaken buttermilk
  • 1 large egg
  • 1/2 cup(s) all-purpose flour
  • 1/2 cup(s) yellow cornmeal
  • 2 tablespoon(s) sugar
  • 1 teaspoon(s) sea salt, plus more to taste
  • 1/2 teaspoon(s) freshly ground black pepper, plus more to taste
  • Canola oil, for frying
  • 2 large green tomatoes, cored and sliced into 1/2-inch slices
  • 1/2 cup(s) Quick Basil Mayonnaise
  • 8 slice(s) whole-wheat or whole-grain bread
  • 12 slice(s) thick-cut bacon, cooked crisp
  • 8 large Bibb lettuce leaves, washed and drained


  1. 1. Preheat the oven to 200 degrees. Line a rimmed baking sheet with a brown paper bag.
  2. 2. Place the buttermilk and egg in a shallow bowl and whisk to combine. Combine flour, cornmeal, sugar, salt and pepper in a separate shallow bowl and stir to mix.
  3. 3. Pour the oil into a large skillet to just barely cover the bottom and heat over medium-high heat until sizzling hot. (It should sizzle when you drop a small amount of flour into the skillet.)
  4. 4. One at a time, dip the tomato slices first in the buttermilk to coat on both sides and then dredge in the flour mixture to coat both sides. Working in batches to avoid overcrowding the skillet, carefully place 4 to 6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes. Flip and fry until the other sides are golden brown, about 2 minutes. (Wait until the slices get nice and crisp before flipping then over only once; if you flip them any more, the coating will fall off.)
  5. 5. Use tongs or a slotted spoon to remove the fried tomatoes from the oil and place on prepared baking sheet to drain. Place baking sheet in the oven to keep the fried tomatoes warm while you fry the rest.
  6. 6. Spread the basil mayonnaise on half of the bread slices and top evenly with the tomatoes, bacon and lettuce. Serve open-face or top with the remaining bread to form sandwiches.
  7. For the quick basil mayonnaise, take ½ cup homemade or favorite store-bought mayonnaise and add 4 to 5 fresh basil leaves, some sea salt, a grind or two of black pepper and a small squeeze of lemon juice. Puree in a blender or food processor.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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