Southern Fried BLT

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
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

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

  1. In a shallow bowl, mix cornmeal, flour and pepper. Dip tomato slices in cornmeal mixture to coat both sides; shake off excess.
  2. 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.
  3. 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.

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
Recipe Creator

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