I have been dreaming.
Of this sandwich!
Since last fall. LAST fall. Waiting for good green tomatoes has been seriously hard.
Last summer was the season of the best BLTs. Eddie and I made them constantly on the weekends — simple, fresh, rich and satisfying. By the end of the season I wanted to make a fried green tomato version, but it was too late. We cook seasonally and I prefer to keep recipes timely, so I decided to wait until the next season for proper green tomatoes. If you know me, you know waiting is not my forte.
No patience here, and it’s been rough.
Also: BACON fried green tomatoes. If that isn’t a reason to drop everything and make these right now, I don’t know what is.
Here’s the rundown!
Crisp up thick-cut bacon in a skillet the old-fashioned way. Save the drippings — that’s what you’ll use to pan-fry the green tomato slices, and trust me, it’s worth it.
Coat the tomato slices with an egg wash and a simple breadcrumb mixture: seasoned panko and classic seasoned breadcrumbs with grated Parmesan, a little flour and spices. Fry the slices in the hot bacon grease until golden and crunchy.
Toast your bread well. I prefer mine dark and crunchy; Eddie prefers softer. Either way, make sure the bread can stand up to all the layers of filling.
Spread the special sauce on the toast, pile on leaf lettuce and a handful of colorful microgreens, then add the crispy fried green tomato slices and plenty of bacon. Add more greens and sauce if you like, top with the other slice of toast, and DEVOUR.
See? Easy and utterly delicious.
Bacon Fried Green Tomato BLTs with Special Sauce
Yield:
2
30 mins
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Ingredients
- 8 slices thick-cut bacon
- 2 green tomatoes, sliced 1/2-inch thick
- 2 eggs, lightly beaten
- 1 cup seasoned panko breadcrumbs
- 1/3 cup seasoned breadcrumbs
- 1/4 cup finely grated Parmesan
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 6 pieces green leaf lettuce
- 1/2 cup rainbow microgreens
- 4 slices bread, toasted
special sauce
- 1/2 cup mayonnaise
- 2 tablespoons pickle relish
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 garlic clove, minced
- pinch salt and pepper
Instructions
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Line two plates with paper towels.
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Heat a large skillet over medium-low and add the bacon. Cook until crispy and the fat has rendered. Remove the bacon and drain on a paper towel.
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While the bacon cooks, beat the eggs in one bowl. In another bowl, combine the panko, seasoned breadcrumbs, Parmesan, flour, salt, pepper and smoked paprika.
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Increase the heat to medium so the bacon grease is hot. Dip each tomato slice in the egg, press into the breadcrumb mixture to coat, then fry in the bacon grease until golden and crisp, about 2–3 minutes per side. Repeat for all slices.
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To assemble: spread special sauce on the toasted bread, top with leaf lettuce and microgreens, add a few fried tomato slices and bacon, then more greens and sauce if desired. Serve immediately.
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Special sauce: Whisk the mayonnaise, pickle relish, Dijon, honey, smoked paprika, minced garlic and a pinch of salt and pepper until combined. Store in a sealed container in the refrigerator.
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I appreciate you so much!
Pals for life.