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Fried Green Tomato BLT

Fried Green Tomato BLT

Today, it is easy to find bacon as the star of many dishes, including cupcakes and flavored beer. With decadence in mind, we liked this recipe from chef Gerard Strong of Denver’s Central Bistro, featuring a fried green tomato, avocado, and a garlic aioli.

Click here to see 10 Classic Summer Sandwich Recipes


  • 1 green tomato, cut into thick slices
  • 1 egg, beaten
  • 1 Cup breadcrumbs
  • 2 Tablespoons garlic aioli
  • 2 slices toasted bread
  • 3 slices cooked bacon
  • 2 leaves lettuce
  • Oil, as needed

Fried Green Tomato BLT

A twist on the classic BLT! Fried green tomatoes give these sandwiches a Southern flair and spicy mayo kicks it up!


  • 1 pound Bacon
  • 4 whole Large Green Tomatoes
  • ¾ cups Ground Corn Meal
  • ¼ cups Flour
  • 1 Tablespoon Old Bay Seasoning
  • 4 Tablespoons Mayonnaise
  • 3 Tablespoons Hot Sauce
  • 8 slices Sandwich Bread
  • 1 cup Mixed Greens
  • Salt And Pepper, to taste


In a large skillet over medium heat, fry bacon until crisp. Remove bacon from skillet and allow bacon to drain on a paper towel. Do not drain the grease out of the skillet and keep the grease hot.

Meanwhile, slice tomatoes into ½ inch slices. Lay slices on a paper towel and sprinkle with salt and pepper. Set aside.

In a bowl, combine cornmeal, flour and Old Bay seasoning. Dredge tomato slices in the cornmeal mixture, covering as much of the tomato as possible, taking care to shake of all of the excess.

With bacon grease still hot, carefully slide each tomato into the grease. Fry tomato slices until golden in color, about 4 minutes per side. Remove to a paper towel to drain.

Combine mayonnaise and hot sauce in a small bowl before assembling sandwiches.

To assemble: Lay out your bread on a work surface. Spread ½ tablespoon of the spicy mayonnaise on one side of each slice of bread. Cover 4 slices with about ¼ cup of mixed greens. Place tomato slices on top of the lettuce, top with bacon and cover with another slice of bread.

Fried. Green. Tomato. BLT Sandwich. No sweeter words have ever been spoken.

If your mouth starts watering at this picture, raise your hand.

Raise it high. Is there anything better on this earth than a green tomato? (Well, besides a garden fresh, warm and tangy ripe red tomato?)

Call me crazy but I decided to put these beautiful green tomatoes on a BLT sandwich. Because. why not?

These beautiful green tomatoes were tart and slightly sweet, perfectly green and ready to hop in my skillet.

A quick dredge in milk and egg followed by cornmeal, flour and spices and everyone in the pool. If you have never eaten a fried green tomato, I'm sorry.

I'm sorry you haven't tried them yet. They are so easy to make, and there's just something about that Southern fried flavor that gets me every time.

When I start thinking about recipes and how to make something different, I try to pick an ingredient in a classic recipe and mix it up. In this Fried Green Tomato BLT Sandwich, we simply replaced the standard red tomato with a generous helping of fried green tomatoes.

My Tips on How to Make the Best Fried Green Tomatoes:

  • Use the freshest green tomato you can find. Preferably straight out of the garden.
  • Slice the green tomatoes ¼ inch thick. You will get the perfect balance of green tomato flavor and all that yummy breading.
  • Season your dry mix that you are going to bread your tomatoes with. Taste it first. If it is bland, fix it.
  • Three words: Cast Iron Skillet.
  • Get your oil hot before putting in that first slice. If you start frying too soon, the tomatoes will be soggy.
  • Let the green tomato slices get nice and brown. That's where the flavor comes from.
  • Don't flip them too soon, or you will lose that delicious coating.
  • Drain the fried green tomato slices on brown bags or newspapers so they don't get soggy. (No paper towels!)

We also whipped up a quick batch of our 5 Minute Tangy Remoulade sauce. Duke's brand mayonnaise, hot sauce, dill pickle juice, a little horseradish and a few more ingredients make this Fried Green Tomato BLT Sandwich pop.

Fried Green Tomato BLT

Make the chipotle sauce by placing Greek yogurt and chipotle peppers in a food processor and puree until well combined. Store in the fridge until ready to use.

Rinse and dry tomatoes. Cut them into quarter-inch slices. Prepare your bowls for the breading process:
1) In the first bowl, mix the flour and Italian seasoning together.
2) For the second bowl, whisk together the egg and milk.
3) In a third bowl, place 1 cup of breadcrumbs, keeping the other cup to the side in case you need it.

Bread your tomatoes. One by one, place slices in the flour mixture and make sure both sides are coated. Shake off excess and transfer to the egg mixture. Using a fork, dunk the whole slice under the liquid. Allow any access to drip off before transferring to the breadcrumbs. Make sure the tomato is coated completely and set aside on a plate while you repeat with the remaining tomatoes. Do not overlap the breaded tomato slices.

Add 1/4 cup of oil to a cast iron skillet. Place over medium heat. Cook the tomatoes in small batches for about 3 minutes on each side, or until golden brown. Drain on a paper towel to remove excess oil.

Build the sandwich! Toast your bread if desired and slather both pieces with the chipotle sauce. Layer 1/4 of a sliced avocado on each sandwich, along with spinach, bacon, Havarti cheese and two fried green tomato slices.

Fried Green Tomato BLT

  • Author: Monique
  • Yield: Makes 4 BLT Sandwiches
  • Nutrition per 1 sandwich: 296 calories, 34.2g net carbs, 12.58g fat, 9.28g protein


  • 2 green tomatoes
  • 1/4 cup corn starch (GF)
  • 1 cup cornmeal (GF)
  • 1/4 cup panko bread crumbs (GF)
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp hot smoked paprika
  • 1/4 tsp onion powder
  • 1/8 tsp ground mustard
  • 1 cup buttermilk
  • 2 tbsp hot sauce
  • 4 slices bacon, cooked crispy and halved
  • 1/4 cup red pepper aioli*
  • 4 bibs of lettuce
  • Oil for frying


Step 1

Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.

Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.

Fried Green Tomato BLT

What a great meal these fried green tomato BLT sandwiches turned out to be. They were so good that I’m still thinking about them! As you can imagine, most things coated in batter, fried and served with bacon and mayo can’t be all bad.

My husband and I were out on an errand the other day, trekking to the other side of town to pick up a much-needed gizmo. We ended up doing a little weekend wandering and came across a farm with big signs for corn (Check out my recipe for corn on the cob with pesto), tomatoes, and watermelon.

Once we got to to the farm stand I picked several ripe, red tomatoes, but there were also beautiful green tomatoes, too.

I instinctively grabbed those green globes but, in fact, I’d never used green tomatoes for anything. The only thing in my head was, “fried green tomatoes,” because what else runs through your mind when you see them, amiright?

Green tomatoes have a citrusy flavor to them, and what a perfect partner with salty bacon and sweet mayo for these sandwiches!

Seems strange to eat something before it’s ripe, but whoever came up with the idea to coat and fry green tomatoes is okay in my book.

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Speaking of origins, I read on that food historian Robert F. Moss believes fried green tomatoes may not have gotten their start in the Southern U.S., but rather in the Midwest and Northeast, with links to Jewish immigrants.

Goes to show what you think you know to be true. Apparently, back in the day (and maybe still today?) picking and frying green tomatoes was a way to use them before the frost hit and ended their chances of turning red and ripe.

I can’t wait to get my hands on more green tomatoes because I’m so in love with these fried green tomato BLT sandwiches. I hope, hope, hope you’ll try them, too!

Fried Green Tomato BLT

Cut unpeeled tomatoes into 1/4 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes. Note: I added a 1/4 teaspoon of salt and pepper to the breadcrumbs or cornmeal. Obviously, this is optional, but highly recommended.

While tomatoes are resting, fry up the bacon in a cast iron skillet or pan. Remove when done and place on paper towels to drain.

Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet (where you fried up the bacon), fry half of the coated tomato slices at a time, for 2-4 minutes on each side or until brown. After they’re done, remove and place on a paper towel to drain.

Put slices of bread in the toaster and toast to your liking. Remove and assemble sandwich with mayonnaise, butter lettuce, bacon and fried green tomatoes. Cut in half and eat. Yes!

Gretchen’s table: Fried Green Tomato BLT

The countdown has begun for when we can begin our daily diet of local garden-fresh tomatoes in salads, pies, tarts and sauces. But if you’re lucky, or can’t wait for the fruit to ripen into the luscious red (or yellow, orange or purple) orbs that make summer cooking and eating such a delight, you might happen upon unripe green tomatoes in your local farmers market or store.

I recently found a big pile of green tomatoes and immediately thought: Yum! Fried green tomato BLTs for dinner.

Some types of tomatoes are naturally green even when fully ripened (generally heirloom varieties), but we’re talking tomatoes that have been picked early before they’ve matured.

Firmer than red tomatoes, with a zingy, slightly sour taste, unripe tomatoes hold their shape perfectly when coated with cornmeal and fried to a golden brown. It remains creamy inside, which contrasts nicely with the crispy bacon and peppery arugula. This is one sturdy, satisfying sandwich.

If you feel the need for a little protein, add a slice of cheese or a runny fried egg or both.


1 tablespoon chopped basil

1 tablespoon chopped parsley

1 tablespoon chopped chives

Freshly ground black pepper

1 1/2 cups all-purpose flour, divided

Salt and freshly ground pepper

2 or 3 unripe green tomatoes, sliced about 1/3-inch thin

Vegetable or canola oil for frying

4 thick slices of good bread

Green lettuce leaves or a handful of arugula

Place mayonnaise in a medium bowl. Add herbs and stir to combine. Season to taste with pepper and salt set aside.

In a shallow bowl, stir together 1/2 cup flour and 1/2 cup cornmeal and season with salt and pepper set aside.

In a second shallow bowl, stir together eggs and buttermilk until well combined set aside. Place remaining 1 cup flour in a third shallow bowl.

Place bacon strips in a cold skillet, preferably cast-iron. Cook on medium-low heat, turning bacon occasionally with tongs so it cooks evenly until bacon is crispy. Remove from pan to paper towel-lined plate to drain. Alternatively, bake bacon strips in a 350-degree oven until desired degree of crispiness, about 20 to 30 minutes.

Dredge tomato slices in the flour, then dip in the egg mixture and finally in the cornmeal-flour mixture, pressing the slices with your fingers to help them adhere. Transfer the slices to a wax paper-lined plate.

In a large skillet (preferably cast-iron), heat 1/4 inch of oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until golden and crisp, about 5 minutes. Drain the tomatoes on paper towels.

Toast bread slices in toaster until lightly browned. Spread one side of each slice with herbed mayonnaise. Compose sandwich by layering lettuce, fried tomato slices and then bacon on a bottom slice. Close the sandwich with a top slice, cut in half and serve.

Fried Green Tomato BLT

The same co-worker that provided me with delicious ripe tomatoes from his garden to make Biscuit and Tomato Gravy blessed me with another gift – green tomatoes! I love me some fried green tomatoes. What can be better than that?

Well… throwing it on a sandwich with bacon, THAT’S WHAT. *high fives a million angels*

I love onions, but I didn’t want an overwhelming raw onion flavor, so I decided to make a scallion aioli, a.k.a. green onion and garlic mayo. Did you know that homemade mayonnaise is INCREDIBLY EASY? If you don’t want to make your own aioli, you can simply mix some store bought mayonnaise with chopped green onions to get similar results (but just go ahead and make the mayo. For real).

This recipe produces about 1 cup of aioli – enough for quite a few sandwiches plus some leftover. It’ll keep in the fridge for about a week. Otherwise, this recipe is for one sandwich – multiply the rest of the ingredients (minus the aioli) accordingly.

Let’s start with the scallion aioli.

Vegetable oil, olive oil, scallion, eggs, garlic, lemon and dijon mustard is all you need to make this bomb ass sauce.

Combine the egg, garlic, dijon, and lemon juice. Blend until … blended lol

With the blender going, slowly drizzle in the vegetable oil until completely combined. Then do the same with the olive oil. The reason for using two types of oils is simply that extra virgin olive oil has quite a strong flavor, and we only want a bit of that flavor for this aioli.

See how thick and delicious it becomes? At this point you have super delicious homemade garlic mayonnaise. You could stop here, but why?

Add in the scallions and blend until smooth.

Ta-da! Homemade scallion aioli in < 10 minutes. Refrigerate this until you’re ready to put the sandwiches together.

I’m a pretty awesome kitchen multi-tasker, so while I was prepping my tomatoes I started frying the bacon. If you can multi-task, I suggest you do the same. If you cannot, I’d cook the bacon and set it aside before getting started on the tomatoes.

Lots of steps – few ingredients: Cornmeal, flour, panko, milk, green tomatoes, eggs, and Slap Ya Mama seasoning.

Slice the tomatoes pretty thick – I think 3-4 slices per tomato is a good call. Look how pretty this green is!

Set up your dredging station. 1 plate with flour, 1 plate with egg + milk, 1 plate with cornmeal + panko. Each station should be seasoned a bit, with the cornmeal + panko plate having the most seasoning.

First, dip the tomato in flour. This will help the egg mixture stick.

Next, dip in the egg + milk mixture. This is what’s gonna help that panko and cornmeal stick real nice like.

Finally, coat well in the seasoned cornmeal and panko mixture. Don’t forget the edges.

Fry in hot oil for 2-3 minutes per side. Do not overcrowd your pan and do not let the tomatoes touch! Your breading will be a wrap if you do.

Drain on paper towels and try not to burn your fingers and tongue picking off little pieces (I see you).

Choose your favorite bread for this sandwich – mine is this onion dill rye. Potato bread, sourdough, reg’la ol’ white.. anything works as long as you like it!

Lightly toast a piece of your favorite kind of sandwich bread and spread a thin layer of scallion aioli on top.

Top with a few pieces of lettuce – I use red leaf lettuce because I think it’s pretty. This is art, afterall.

If you’re gonna make a BLT, MAKE A BLT. No skimping on the bacon. NO TURKEY BACON (ugh, don’t get me started). Just pure, unadulterated crispy crunchy salty bacon… piled high.

Top with a few slices of fried green tomato. You should be drooling at this point.

Top with your last slice of bread. I really loved the way the scallion aioli came out so I put another thin layer on the top piece of bread too. Do you boo.

Cut on the diagonal (as all sandwiches should be enjoyed) and devour completely.

Fried Green Tomato BLT

makes 1 sandwich in about 30 minutes


for the scallion aioli (can be made ahead and refrigerated)

2 large egg yolks
1/2 lemon, juiced
1/4 tsp Dijon mustard
1 clove of garlic
4 scallions, roughly chopped
2/3 cup vegetable oil
1/3 cup extra virgin olive oil
Sea salt

for the fried green tomatoes

1 green tomato, ends removed and sliced thickly (1/4″-1/2″ slices)
1/2 cup of flour
1 egg
1/4 cup of milk
1/4 cup of cornmeal
1/4 cup of panko or breadcrumbs
2 tsp of Slap Ya Mama Cajun Seasoning (or your favorite Cajun seasoning)

2 slices of your favorite bread, toasted ( I love onion rye)
8 strips of bacon, cooked crispy
3 leaves of lettuce (I prefer red leaf)

(Note: I used a stick blender for this recipe, but it can be done by hand with some elbow grease or in a blender / food processor. These directions are for a stick blender.)

Combine eggs, lemon juice, dijon and garlic in bowl and blend until combined. With blender running, slowly add in vegetable oil. The consistency will begin to thicken. Once fully incorporated, add in olive oil in the same way – slowly while blending. At this point you have super delicious mayonnaise. Taste and add salt as needed.

Add in chopped scallions and blend until smooth. Refrigerate until ready to use.

for the fried green tomatoes

Begin heating about 1-2″ of oil in a large skillet over medium heat while you’re preparing the tomatoes. Hot oil is essential! Prepare 3 separate plates for breading the tomatoes.

1) Flour with a few sprinkles of Slap Ya Mama
2) Egg + milk with a few sprinkles of Slap Ya Mama
3) Cornmeal + Panko + 2 tsp of Slap Ya Mama

First, dip the sliced green tomato in flour. Then in the egg mixture (which will stick to the flour), then finally into the cornmeal / panko mixture. Place in skillet (do not overcrowd the pan and do not let the tomatoes touch each other) and fry about 2-3 minutes on each side, until crispy and golden brown. Drain on paper towels.

(Note: While prepping and cooking the tomatoes, I was also frying my bacon. You can do this concurrently as well, or cook the bacon first then fry the tomatoes.)

Spread scallion aioli over one piece of toast. Top with lettuce, then crispy bacon and fried green tomatoes. If you’re in love with the scallion aioli like I am, put another thin layer of it on the top piece of toast. Cut in half diagonally (a.k.a. the only way a sandwich should be eaten) and devour.

Don’t want to make your own aioli? Grab some mayo and add a few chopped scallions in, and maybe a squeeze of lemon juice if you’re feelin’ fancy.

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