FRIED GREEN TOMATO BLTS
You might call this Southern-inspired sandwich comfort food with a twist. The chipotle mayonnaise adds a delicious kick, while the peppered bacon really punches up the flavor. -Neilla Roe, kingston, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small shallow bowl, combine the flour, cornmeal, seafood seasoning, pepper and salt. Place buttermilk and flour mixture in shallow bowl. Dip tomatoes in buttermilk, then coat with flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry tomatoes, a few slices at a time, for 1 minute on each side or until golden brown. Drain on paper towels., Serve tomatoes on Texas toast with mayonnaise, bacon and lettuce.
Nutrition Facts : Calories 648 calories, Fat 33g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 1519mg sodium, Carbohydrate 70g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.
FRIED GREEN TOMATO BLTS
Steps:
- Preheat the oven to 425°. Arrange the bacon in a single layer on a foil-lined rimmed baking sheet and bake until crispy, about 20 minutes. Drain on paper towels.
- Place the bread on a second baking sheet. Spread each slice with about 1/2 teaspoon mayonnaise. Bake until golden, about 10 minutes.
- Whisk the eggs in a shallow bowl. Whisk the cornmeal, cornstarch, salt and a few grinds of pepper in a separate bowl.
- One at a time, dip the tomato slices first in the eggs, letting the excess drip off, and then in the cornmeal mixture, turning to coat both sides; place on a baking sheet or platter.
- Fill a large deep skillet with 1/2 inch of vegetable oil; heat over medium-high heat until hot (you'll know the oil is ready when you sprinkle in a little cornmeal and it sizzles right up). Working in batches, add the tomatoes to the skillet and fry, untouched, until golden and crispy, 2 to 3 minutes. Use tongs or a slotted spatula to remove them to a paper towel-lined plate.
- Turn 6 of the bread slices toasted-side down. Spread each with about 1 tablespoon mayonnaise. Top each with 2 bacon strips, 1 or 2 fried tomato slices, some lettuce and a second slice of bread.
FRIED GREEN TOMATO BLT WITH REMOULADE SAUCE
Provided by Bobby Flay
Time 1h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
- Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
- Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
- Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
CHIPOTLE MAYO BLT
Not all bacon is created equal. Buy premium bacon and watch your BLT become elevated.
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper and spread the bacon evenly on top. Bake until crispy, about 20 minutes. Transfer the bacon to paper towels to drain the oil.
- Mix the mayonnaise with the chopped chipotle peppers in a bowl (see Cook's Note). Spread the chipotle mayo on each slice of toast. Arrange the lettuce on four of the toast slices and top with tomato. Sprinkle with salt and pepper. Top with bacon. Place the remaining toast slices on top of the bacon. Cut the sandwiches in half on the diagonal and serve immediately.
FRIED GREEN TOMATOES WITH COMEBACK SAUCE
Green tomatoes come in season once a year and there are so many great things about them. They're firm, crispy and perfect when soaked in brine. They have great flavor and when you fry them, you end up with this crispy, fresh, slightly oily flavor that is amazing with the famous comeback sauce.
Provided by Food Network
Time 4h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
- For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
- Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
- Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
- Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
- Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
- Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.
FRIED GREEN TOMATO BLT WITH SWEET BASIL MAYO
Provided by Kelsey Nixon
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the mayo: In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside. For the sandwich: Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich. For the tomatoes: In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices. To assemble the sandwich: Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.;
FRIED GREEN TOMATO BLT
Provided by Food Network
Time 55m
Yield 1 sandwich
Number Of Ingredients 27
Steps:
- The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.
- For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
- For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
- Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
- Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
- Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
- To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.
- Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
- Slice in half and enjoy.
BEST FRIED GREEN TOMATOES
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Provided by Diana Swenson-Siegel
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g
PERFECT FRIED GREEN TOMATOES
I have been making fried green tomatoes for over 35 years, taught by my grandmother who is from down south. Over the years I have tried and made fried green tomato recipes and this is the one that is perfect. Cajun ranch sauce goes perfect with this crispy on the outside but smooth and creamy on the inside tomato.
Provided by Crystal Bodyroc McGlown
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 40m
Yield 5
Number Of Ingredients 14
Steps:
- Season tomato slices with salt and pepper.
- Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
- Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
- Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 51.7 g, Cholesterol 8.5 mg, Fat 22.9 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 1876.6 mg, Sugar 7.8 g
GREEN TOMATO BLT
I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. -Hillian Holmgren, Del Rio, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.
Nutrition Facts : Calories 623 calories, Fat 37g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 1329mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 4g fiber), Protein 18g protein.
FRIED GREEN TOMATO "BLT"
Categories Leafy Green Pork Tomato Appetizer Bake Basil Summer Prosciutto Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
- Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
- Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.
OVEN-FRIED GREEN TOMATO BLT
For years I have used this same idea to cook eggplant slices, and recently I decided to try it on green tomatoes. It worked! Now my family loves them in BLTs. -Jolene Martinelli, Fremont, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat broiler. Cut tomato into 8 slices, each about 1/4 in. thick. Place egg and bread crumbs in separate shallow bowls; mix salt into bread crumbs. Dip tomato slices in egg, then in bread crumb mixture, patting to help adhere., Place tomato slices on a wire rack set in a 15x10x1-in. baking pan; broil 4-5 in. from heat until golden brown, about 30-45 seconds per side., Mix mayonnaise, green onions and dill. Layer each of 4 slices of bread with 2 bacon strips, 1 lettuce leaf and 2 tomato slices. Spread mayonnaise mixture over remaining slices of bread; place over top layer.
Nutrition Facts : Calories 313 calories, Fat 12g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 744mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic exchanges
FRIED GREEN-TOMATO BLT WITH CHIPOTLE MAYONNAISE
Steps:
- Spoon 1/4 cup flour into a shallow dish; set aside. Combine remaining 1/4 cup flour, cornmeal, 1/8 teaspoon salt, and 1/8 teaspoon pepper in another shallow dish. In a third shallow dish, whisk egg with buttermilk.
- In a 10-inch nonstick skillet, heat olive oil over medium-high heat on stovetop. Evenly sprinkle each tomato slice with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Dust tomato slices in remaining 1/4 cup flour, then dip in buttermilk mixture, and dredge in cornmeal mixture.
- Fry tomatoes, in batches, for 3 to 4 minutes per side, or until lightly browned and tender. To assemble sandwiches, evenly spread each slice of toasted bread with Chipotle Mayonnaise; then layer lettuce leaf, 3 slices bacon, and fried tomato.
- CHIPOTLE MAYONNAISE: In a small bowl, combine all ingredients, stirring well. Cover and chill.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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FRIED GREEN TOMATO BLTS RECIPE - GRACE PARISI - FOOD
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Author Grace ParisiTotal Time 40 mins
- Preheat the oven to 400° and line a rimmed baking sheet with foil. Arrange the bacon on the foil and bake for about 15 minutes, until crispy. Drain the bacon and cut in half.
- Meanwhile, put the flour, egg mixture and cornmeal in 3 shallow bowls. Season the cornmeal generously with salt and pepper. Dip the tomato slices in the flour, then in the egg and finally in the cornmeal, pressing to help it adhere. Transfer the slices to a wax paper–lined platter.
- In a very large skillet, heat 1/4 inch of canola oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until golden and crisp, 5 minutes. Drain the tomatoes on paper towels.
- Lay 4 slices of toast on a work surface and lightly spread with mayonnaise. Top with the green tomatoes, bacon and arugula. Close the sandwiches, cut in half and serve.
FRIED GREEN TOMATO BLT SANDWICH RECIPE - THAT SUSAN …
From thatsusanwilliams.com
Cuisine SouthernTotal Time 30 minsServings 4Calories 1171 per serving
- For the Remoulade Sauce:Make it first, to give the flavors time to meld. Combine all remoulade ingredients, and allow it to chill in the refrigerator, until the sandwiches are ready to be assembled.
- For the Fried Green Tomatoes:Season the tomatoes with salt and pepper, and set them on a rack over a baking sheet. This will give the salt several minutes to draw out any excess liquid from the tomatoes before you fry them.You will need 3 separate shallow bowls to set up your frying station.In the first bowl, mix the flour with the garlic powder.In the second bowl, lightly beat the eggs with the milk.In the third bowl, mix the cornmeal with the cayenne and smoked paprika.Set up your bowls in this order: first, the bowl of flour. Second, the egg wash. Third, the seasoned cornmeal.Dredge each tomato slice through the flour mixture, then through the egg mixture, and finally through the cornmeal mixture.Heat oil in a skillet until it shimmers.Add only a few slices of battered tomatoes at a time into the skillet of canola oil. Cook for approximately 2 - 3 minutes per side.Drain on paper towels.
- To Assemble SandwichesSpread each side of toast with remoulade sauce. Top one side with tomatoes, a few strips of bacon, and some arugula.
FRIED GREEN-TOMATO BLT RECIPE - FOOD.COM
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Servings 4Total Time 23 minsCategory Lunch/SnacksCalories 1139 per serving
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