Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
0
items
Free Shipping Over $49

Fried Green Tomato BLTs

Source: © Food & Wine Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe

Total Time:  40 Minutes
  4 servings
This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich.
RECIPE INGREDIENTS
4 slices of bacon
1/2 cup all-purpose flour
1 large egg, beaten with 1 tablespoon of water
1/2 cup yellow cornmeal
salt and freshly ground pepper
1 pound unripe green tomatoes or large tomatillos, cut into 1/2-inch slices
canola oil
8 thick-cut slices of whole wheat or multigrain bread, toasted
Low-fat mayonnaise and baby arugula, for assembling
Fried Green Tomato BLTs Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 400 degrees F 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.


Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 07/12/2010
Part of These Recipe Collections Find Similar Recipes »
 Hot Tomatoes
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: E M Reviewed: 09/16/2014
Great recipe with one exception
I wouldn't use canola oil on anything I eat unless it is organic because the plant that produces canola oil is sprayed with a pesticide. I would use coconut or olive oil.
0 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Free Shipping Over $49
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.