I’m really not big on tomatoes—but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you’ve gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. —Stacy King, Rome, Georgia
Southern Fried BLT
Southern Fried BLT
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1/2 cup cornmeal
- 3 tablespoons all-purpose flour
- Dash pepper
- 2 medium green tomatoes, sliced 1/4 in. thick
- Oil for frying
- 8 slices whole wheat bread, toasted
- 1/2 cup mayonnaise
- 12 cooked bacon strips
- Iceberg lettuce leaves
Directions
- In a shallow bowl, mix cornmeal, flour and pepper. Dip tomato slices in cornmeal mixture to coat both sides; shake off excess.
- In a large skillet, heat 1/4 in. of oil until hot. In batches, fry tomato slices until browned, 2-3 minutes per side. Drain on paper towels.
- To serve, spread each slice of toast with mayonnaise. Layer half of the slices with bacon, fried tomatoes and lettuce; top with remaining slices.
Nutrition Facts
1 sandwich: 634 calories, 45g fat (8g saturated fat), 36mg cholesterol, 985mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 20g protein.
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