Hey there, sandwich lover. If you’ve been stuck in the same lunch rut—ham and cheese one day, turkey club the next—maybe it’s time to shake things up. Picture the smoky crunch of bacon, the crisp snap of lettuce, and then, out of nowhere, golden discs of fried green tomato. It’s like your favorite BLT packed its bags for a Southern road trip and came back with a party in its mouth.
This sandwich isn’t just a quick bite; it’s a playful riff on a classic that somehow feels both nostalgic and brand-new. You spread a thin layer of mayo or garlic aioli, stack it sky-high, and suddenly even a busy Tuesday feels like a mini celebration. Whether you’re feeding a weekend brunch crowd or just treating yourself to something a little extra, this one hits all the right notes.
Why You’ll Love It
There’s a simple joy in biting through layers of contrasting textures: crunchy, creamy, tangy, tender. The fried green tomato brings a zingy brightness that plays off the savory bacon like a duet—each bite feels balanced yet playful. And let’s be honest, there’s something downright charming about that golden cornmeal crust. It’s like a wink to Southern kitchens everywhere, calling out, “Come on in—everything’s going to taste amazing.” You don’t need fancy gadgets or rare ingredients. If you can dredge, fry, and assemble, you’re already a hero.
Timing and Servings
From start to finish, plan on roughly 30 minutes in the kitchen. The tomato soak, the quick fry, bacon crisping—all move fast, so you won’t spend your whole afternoon on prep. The recipe makes four generous sandwiches, perfect for a laid-back brunch with friends or a casual family dinner. Feel free to halve the quantities if it’s just you and one other person, or double up for a backyard gathering. Left to their own devices, these sandwiches disappear mighty quickly.
Ingredients
* 4 large green tomatoes, cut into ¼” slices
* 1 cup buttermilk (or whole milk plus a splash of vinegar)
* 1 cup yellow cornmeal
* ½ cup all-purpose flour
* 1 teaspoon kosher salt
* ½ teaspoon black pepper
* 1 teaspoon Cajun seasoning (optional, but it adds a nice kick)
* Vegetable oil (enough to fill your skillet about ½” deep)
* 8 slices thick-cut bacon
* 8 slices rustic bread, toasted
* 8 leaves romaine or green leaf lettuce
* 1 large ripe tomato, thinly sliced
* Mayonnaise or garlic aioli, for spreading
Directions
1. Soak the Tomatoes
In a shallow dish, pour buttermilk over the green tomato slices. Let them rest for about 10 minutes. This softens the edges and gives you a subtle tang. If you’re in a pinch, whole milk with a touch of vinegar works just fine.
2. Prepare the Coating
Whisk together the cornmeal, flour, salt, pepper, and Cajun seasoning in a second dish. You want one smooth blend, so each slice picks up a solid crunchy layer.
3. Fry the Tomatoes
Heat oil in a sturdy skillet (cast iron is your best friend here) over medium heat. Test with a pinch of cornmeal—if it sizzles gently, you’re ready. One by one, press tomatoes into the coating, shake off the excess, and lay them in the hot oil. Don’t crowd the pan; work in batches. Fry 2–3 minutes per side, until you see that beautiful golden hue. Transfer to a paper-towel–lined plate.
4. Crisp the Bacon
In the same or a separate pan, fry bacon over medium heat until it snaps at the bend. Drain on paper towels. If you’re feeling cheeky, save a spoonful of bacon fat for brushing on your toasted bread later.
5. Toast and Assemble
Get your bread slices golden under the broiler or in a toaster. Spread each slice with mayo or aioli. On four slices, layer lettuce, ripe tomato, bacon, and those glorious fried green tomatoes. Top with the remaining bread, mayo-side down.
6. Serve
Slice each sandwich on the diagonal for that classic look. Pile them on a platter alongside kettle chips, sweet potato fries, or even a crisp summer salad. A tall glass of iced tea never hurt anybody, either.
Variations
* Spicy Mayo: Stir in a few drops of Sriracha or your favorite hot sauce for a cheeky kick.
* Turkey Bacon: Swap in turkey bacon if you want a leaner bite—it crisps up nicely, too.
* Plant-Friendly: Skip the bacon and add extra fried green tomatoes or a plant-based bacon substitute for a vegetarian spin.
* Cheese Please: Lay a slice of pepper jack or sharp cheddar on the hot tomatoes just before assembly; let it melt slightly for an oozy surprise.
Storage & Reheating Tips
These sandwiches shine fresh, but life happens—and leftovers can still hit the spot. Store each component separately in airtight containers: tomatoes in one, bacon in another, bread and produce in a third. When you’re ready, pop the tomatoes and bacon into a 350°F oven for about 5–7 minutes until they crisp back up. Assemble just before serving so the bread stays toasty, and you won’t end up with a soggy bottom.
FAQs
Can I use red tomatoes instead of green?
Absolutely. Firm red tomatoes fry up beautifully and offer a milder, juicier bite if green tomatoes feel a bit too tangy.
What’s the best oil for frying?
Peanut, canola, or avocado oil are all good picks—they handle heat without smoking too fast. Olive oil is lovely, but it can burn at higher temps.
How do I prevent a soggy sandwich?
Toasted bread is your best defense. Spread a thin barrier of mayo or aioli, and assemble moments before digging in.
Is buttermilk really necessary?
It adds that soft tang and helps the coating stick like a charm, but whole milk plus a splash of vinegar works in a pinch.
Can I make this gluten-free?
Sure thing—sub rice flour for all-purpose flour, pick gluten-free cornmeal, and grab your favorite gluten-free bread.
Conclusion
There you have it: a Southern Fried BLT that somehow feels both comfortingly classic and wildly fresh. It’s the kind of sandwich that turns a routine lunch into a small celebration—no special occasion required. Whether you’re hosting friends for brunch, looking for a weeknight standout, or just craving something crunchy and a little unexpected, this recipe has your name on it. Give it a whirl, and brace yourself for the chorus of “Wow, what’s in this?” at first bite. Enjoy!
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.
