If you’re a fan of the classic BLT, get ready to fall in love with this Southern Fried BLT—a mouthwatering twist that brings the comforting flavors of Southern cuisine to your favorite sandwich. Imagine the crispy crunch of fried green tomatoes combined with smoky bacon, fresh lettuce, and juicy ripe tomatoes, all nestled between slices of toasted rustic bread. This isn’t just a sandwich; it’s a symphony of textures and flavors that will have you coming back for more.
Fried green tomatoes are a staple in Southern cooking, known for their tangy bite and satisfying crunch. By incorporating them into a BLT, you’re taking a classic to a whole new level, creating a dish that’s both familiar and delightfully different. Whether you’re whipping this up for a quick lunch, a casual dinner, or even a weekend brunch, this Southern Fried BLT is sure to be a hit.
Ingredients: What You’ll Need
Here’s everything you need to create this scrumptious sandwich:
- 4 large green tomatoes: Sliced 1/4 inch thick; these will be the star of your fried green tomato BLT.
- 1 cup buttermilk: For soaking the tomatoes, giving them that tangy, tender bite.
- 1 cup cornmeal: Adds a crisp, golden coating to the tomatoes.
- 1/2 cup all-purpose flour: Helps the cornmeal stick and gives the tomatoes extra crunch.
- 1 teaspoon salt: For seasoning the dredging mixture.
- 1/2 teaspoon black pepper: Adds a bit of bite to the flavor.
- 1 teaspoon Cajun seasoning: Brings a little Southern spice to the mix.
- Vegetable oil: For frying; make sure you have enough to cover the bottom of your skillet by about 1/2 inch.
- 8 slices thick-cut bacon: Cooked to crispy perfection.
- 8 slices of rustic bread: Toasted to add that perfect crunch and structure to your sandwich.
- 8 leaves of romaine lettuce: Crisp and fresh, a must for any good BLT.
- 1 large ripe tomato: Sliced; because no BLT is complete without a juicy tomato.
- Mayonnaise: For spreading on the bread—it’s the creamy glue that holds everything together.
Step-by-Step Instructions: How to Make a Southern Fried BLT
Ready to dive in? Follow these steps to create a sandwich that’s as fun to make as it is to eat.
Step 1: Soak the Green Tomatoes
- Soak in buttermilk: Start by soaking your green tomato slices in 1 cup of buttermilk for about 10 minutes. This helps to tenderize the tomatoes and gives them that signature tangy flavor.
Step 2: Prepare the Dredging Mixture
- Mix the dry ingredients: In a shallow dish, combine 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Cajun seasoning. This mixture will give your tomatoes a flavorful, crispy coating.
Step 3: Fry the Green Tomatoes
- Heat the oil: Pour about 1/2 inch of vegetable oil into a skillet and heat it over medium heat. You want the oil hot enough to sizzle when you add the tomatoes, but not so hot that it smokes.
- Dredge the tomatoes: Take each tomato slice out of the buttermilk, letting the excess drip off, then dredge it in the cornmeal mixture, making sure it’s fully coated.
- Fry to golden perfection: Carefully place the coated tomato slices in the hot oil. Fry them for about 2-3 minutes per side, until they’re golden and crispy. Once fried, transfer the tomatoes to a plate lined with paper towels to drain any excess oil.
Step 4: Cook the Bacon
- Crisp up the bacon: While the tomatoes are frying, cook 8 slices of thick-cut bacon in another skillet over medium heat until crispy. Once done, drain the bacon on paper towels to remove excess grease.
Step 5: Assemble the Sandwich
- Prepare the bread: Toast 8 slices of rustic bread until they’re golden brown. Spread a generous layer of mayonnaise on one side of each slice. For a little extra zing, you can mix some hot sauce into the mayo before spreading.
- Layer the ingredients: Start by layering fried green tomatoes on 4 of the slices, followed by crispy bacon, fresh romaine lettuce, and slices of ripe tomato. Top with the remaining slices of bread, mayo-side down.
Step 6: Serve and Enjoy
- Serve immediately: Cut the sandwiches in half, if you like, and serve them up hot. Pair with your favorite sides and enjoy this Southern twist on a classic BLT.
Variations & Tips: Customize Your Southern Fried BLT
This sandwich is delicious as-is, but there’s plenty of room for creativity. Here are some variations and tips to make it your own:
Spice It Up
- Hot Sauce Mayo: Add a few dashes of hot sauce to your mayonnaise for a spicy kick that pairs perfectly with the crispy fried tomatoes.
- Extra Cajun: Increase the Cajun seasoning in the dredging mixture if you like more spice. You could also sprinkle some on the bacon before cooking for an extra punch.
Switch Up the Protein
- Turkey Bacon: For a leaner option, use turkey bacon. It’s still deliciously crispy and brings that savory flavor without the extra fat.
- Vegetarian Version: Skip the bacon altogether and add more layers of fried green tomatoes or a vegetarian bacon alternative.
Play with the Tomatoes
- Ripe Tomatoes: If you can’t find green tomatoes, use firm red tomatoes instead. They’ll fry up just as nicely and offer a slightly different flavor profile.
- Tomato Variety: Try using heirloom tomatoes for an added burst of color and flavor.
Experiment with Flavored Mayos
- Garlic Aioli: Swap out plain mayo for garlic aioli for a rich, garlicky flavor that complements the fried tomatoes and bacon beautifully.
- Chipotle Mayo: A smoky chipotle mayo adds a delightful heat and depth of flavor that pairs wonderfully with the crispiness of the fried green tomatoes.
Serving Suggestions: Round Out Your Meal
This Southern Fried BLT is hearty on its own, but here are some ideas to complete your meal:
- Sweet Potato Fries: A perfect side that adds a sweet contrast to the savory sandwich.
- Coleslaw: The crunch and creaminess of coleslaw complement the sandwich’s flavors while adding a refreshing touch.
- Cucumber Salad: A light and refreshing cucumber salad with a tangy vinaigrette can balance out the richness of the BLT.
- Tomato Soup: For a cozy meal, serve your BLT with a bowl of creamy tomato soup—perfect for dipping!
- Iced Tea or Lemonade: Pair your sandwich with a classic Southern drink like iced tea or lemonade to keep the theme going.
Final Thoughts
The Southern Fried BLT is more than just a sandwich—it’s a celebration of flavors and textures that brings together the best of Southern comfort food with a beloved classic. Whether you’re enjoying it for lunch, dinner, or brunch, this sandwich promises to deliver on taste and satisfaction. Plus, with its simple ingredients and straightforward preparation, it’s a dish you’ll want to make again and again.
So go ahead, gather your ingredients, and treat yourself to a Southern twist on the traditional BLT. Your taste buds will thank you! Happy cooking!
Southern Fried BLT
Ingredients
- 4 large green tomatoes sliced 1/4 inch thick
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Cajun seasoning
- Vegetable oil for frying
- 8 slices thick-cut bacon
- 8 slices rustic bread toasted
- 8 leaves romaine lettuce
- 1 large ripe tomato sliced
- Mayonnaise for spreading
Instructions
- Soak the Green Tomatoes: Place green tomato slices in a bowl and cover with buttermilk. Let soak for 10 minutes.
- Prepare the Dredging Mixture: In a shallow dish, combine cornmeal, flour, salt, black pepper, and Cajun seasoning.
- Fry the Green Tomatoes: Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Remove tomatoes from buttermilk, letting the excess drip off, then coat them in the cornmeal mixture. Fry in hot oil for 2-3 minutes per side, until golden and crispy. Drain on paper towels.
- Cook the Bacon: In a separate skillet, cook the bacon over medium heat until crispy. Drain on paper towels.
- Assemble the Sandwich: Toast the rustic bread slices and spread mayonnaise on one side of each. On 4 slices, layer fried green tomatoes, bacon, romaine lettuce, and ripe tomato slices. Top with the remaining slices of bread, mayo-side down.
- Serve and Enjoy: Cut sandwiches in half, if desired, and serve immediately with your favorite sides.