Fried Green Tomato BLTs

Photo: Lee Harrelson; Styling: Melanie J. Clarke

A Southern favorite, fried green tomatoes lend a delightful twist to this sandwich. The tomatoes take center stage over the bacon in this version.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 31%
  • Fat: 13g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2.3g
  • Protein: 14.6g
  • Carbohydrate: 54.1g
  • Fiber: 5.1g
  • Cholesterol: 16mg
  • Iron: 2.6mg
  • Sodium: 889mg
  • Calcium: 105mg

Ingredients

  • 8 slices 40%-less-fat bacon
  • 1/3 cup yellow cornmeal
  • 1/4 cup finely shredded Parmesan cheese
  • 1/4 teaspoon fresh ground black pepper
  • 12 (1/4-inch-thick) slices green tomato (about 2 tomatoes)
  • 2 teaspoons olive oil, divided
  • Cooking spray
  • 1/4 cup reduced-fat mayonnaise
  • 8 (1-ounce) slices country white bread, toasted
  • 8 red leaf lettuce leaves

Preparation

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon and drippings aside.
  2. Combine cornmeal, cheese, and pepper in a shallow dish. Dredge tomato slices in cornmeal mixture. Heat 1 teaspoon reserved drippings and 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Cook 6 tomato slices 2 minutes on each side or until lightly browned. Repeat procedure with remaining 1 teaspoon bacon drippings, remaining 1 teaspoon oil, and 6 tomato slices.
  3. Spread 1 tablespoon mayonnaise over each of 4 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 4 bread slices. Serve immediately.
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