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Instructions
Dredge:
Place the flour in one bowl, the egg/buttermilk mixture in a second, and the cornmeal mixed with spices in a third.
Coat:
Dip each tomato slice into the flour (shake off excess), then the egg wash, and finally press firmly into the seasoned cornmeal.
Fry:
Heat 1/2 inch of oil in a skillet to 350°F (180°C). Fry the slices for 2–3 minutes per side until deep golden brown.
Drain:
Place on a wire rack or paper towels and sprinkle with a tiny bit more salt while hot.
Part 2: The BLT ComponentsThe BaconUse Thick-Cut Peppered Bacon if you can find it.
Tip:
Bake it in the oven at 400°F (200°C) for 15–20 minutes on a parchment-lined sheet. It stays flatter and gets more even than stovetop frying, making it perfect for stacking.The BreadUse a sturdy Sourdough or Texas Toast.
Lightly butter both sides and toast them in a skillet until golden to ensure the bread can hold the weight of the tomatoes.
The Sauce (Remoulade Spread)Plain mayo is fine, but a Southern “Zing” makes it better:1/2 cup Mayo1 tsp Dijon mustard1/2 tsp Lemon juiceA dash of hot sauce or Cajun seasoning
Part 3: The AssemblyOrder matters to keep the textures separate!Bottom Bread: Spread a thick layer of the Remoulade.The Greens: Layer crisp Bibb or Romaine lettuce (it acts as a moisture barrier).
The Crunch: Stack 2–3 hot Fried Green Tomatoes.The Salt: Layer 3–4 strips of Crispy Bacon.Top Bread: Spread more Remoulade and close the sandwich.
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