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.
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
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
Provided by Rhoda Boone
Categories Sandwich Pork Tomato Kid-Friendly Dinner Lunch Lettuce Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 2 servings
Number Of Ingredients 18
Steps:
- Fry the green tomatoes:
- 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.
- Assemble the sandwich:
- 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 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 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.
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.;
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
This is a southern favorite, made lighter, without sacrificing flavor. This recipe calls for arugula, but of course you can substitute another lettuce of your choice. From "Food and Wine" magazine.
Provided by threeovens
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F; line a baking sheet with aluminum foil.
- Arrange bacon on baking sheet and bake until crispy, about 15 minutes; cut in half and drain on paper toweling.
- Arrange flour, egg, and cornmeal in three shallow bowls to form an assembly line; season cornmeal generously with salt and pepper.
- Dredge tomato slices in flour, egg, and cornmeal, pressing to adhere.
- Transfer to a wax paper line platter.
- Heat 1/4 inch of oil in a large skillet over moderately high heat.
- Cook tomatoes, in batches if necessary, until golden and crisp, turning once, about 5 minutes total; drain on paper toweling.
- On a work surface, arrange 4 pieces of toast.
- Spread each with mayonnaise.
- Layer on fried tomatoes, bacon, and arugula.
- Top with remaining toast and cut in half.
Nutrition Facts : Calories 331, Fat 7.6, SaturatedFat 2.1, Cholesterol 51.9, Sodium 369.1, Carbohydrate 52.7, Fiber 6.6, Sugar 7.8, Protein 14
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.
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FRIED GREEN TOMATO BLTS RECIPE - GRACE PARISI - FOOD
From foodandwine.com
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.
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