Crunchy Fried Green Tomato BLT Sandwich

If you ask me, a fried green tomato BLT is what sandwich dreams are made of.

This Southern twist on the classic BLT takes everything you love about the original and makes it even better. Crispy bacon and fresh lettuce meet thick slices of cornmeal-crusted green tomatoes, all tucked between two pieces of toasted bread.

The green tomatoes are cooked until golden brown, giving them a wonderful crunch on the outside while staying firm and slightly tart on the inside. A spread of mayo adds just the right amount of creaminess to bring it all together.

It’s the kind of sandwich that feels special enough for company but simple enough for a regular weekday lunch.

What Kind of Green Tomatoes Should I Use?

For fried green tomatoes, you’ll want to look for unripe regular tomatoes – these are firm, green tomatoes that haven’t started turning red yet. The best varieties are typically beefsteak or early girl tomatoes, as they’re large enough to give you nice, thick slices that won’t fall apart during frying. When selecting your green tomatoes, pick ones that feel firm and solid with no soft spots, and aim for ones that are about 3 to 4 inches in diameter. Just don’t confuse these with heirloom varieties that stay green even when ripe – you specifically want unripe tomatoes because they have the firm texture that makes this dish work so well.

Options for Substitutions

This sandwich recipe has some room for swaps, though a few ingredients are key to keeping it authentic:

• Green tomatoes: These are essential for a true fried green tomato BLT – regular ripe tomatoes won’t work as they’re too soft and watery. If you absolutely can’t find green tomatoes, try using firm tomatillos (remove the husks first).
• Cornmeal: The cornmeal gives that classic crunch, but you can use all flour if needed. For a gluten-free option, try crushed pork rinds or gluten-free breadcrumbs mixed with a bit of cornmeal.
• Duke’s mayonnaise: While Duke’s is a Southern favorite, any good quality mayo works fine. You can even use plain Greek yogurt mixed with a touch of lemon juice for a lighter option.
• White bread: Feel free to swap in your favorite bread – sourdough, whole wheat, or even Texas toast all work great. Just make sure it’s sturdy enough to hold up to the fillings.
• Bacon: Regular bacon is traditional, but turkey bacon or even crispy mushroom ‘bacon’ can work for different dietary needs. For vegetarians, try smoky tempeh strips.
• Cajun/Creole seasoning: Out of Cajun seasoning? Mix equal parts paprika, garlic powder, black pepper, and a pinch of oregano and cayenne.

Watch Out for These Mistakes While Cooking

The biggest challenge when making fried green tomatoes is getting that perfect crispy coating – if your oil isn’t hot enough (around 350°F), you’ll end up with soggy, greasy slices instead of that signature crunch. Another common mistake is slicing the tomatoes too thin; aim for 1/4 to 1/3 inch thickness to prevent them from becoming mushy during frying. When breading the tomatoes, make sure to let the excess egg mixture drip off before coating with the cornmeal mixture, and don’t skip patting the tomato slices dry with paper towels first – excess moisture is the enemy of crispiness. For the best sandwich assembly, toast your bread lightly and spread the sauce on both sides, then layer immediately with the hot fried tomatoes to prevent them from getting soft, followed by the bacon and lettuce.

What to Serve With Fried Green Tomato BLT?

This Southern-style sandwich pairs perfectly with classic picnic and barbecue sides that can handle its bold flavors. A scoop of cold potato salad or creamy coleslaw makes a natural partner – the cool, tangy sides balance out the rich, crispy sandwich. For something lighter, try a handful of kettle-cooked potato chips or some crisp dill pickle spears on the side. If you’re feeding a crowd, a big bowl of sweet corn salad or black-eyed pea salad would fit right in with the Southern theme of this kicked-up BLT.

Storage Instructions

Keep Components Separate: For the best results, store the different components of your BLT separately. Keep the fried green tomatoes in an airtight container in the fridge for up to 2 days, and the bacon can stay fresh in there for about 4-5 days. The special sauce will keep well in a sealed jar in the fridge for up to a week.

Make Ahead: You can prep most components ahead of time! Fry your green tomatoes and cook your bacon a day before, then store them in the fridge. The sauce actually tastes even better after the flavors have had time to mingle overnight. Just wait to toast the bread and assemble until you’re ready to eat.

Crisp Up: To bring back the crunch of your fried green tomatoes, pop them in a 350°F oven for about 5-7 minutes. The bacon can be quickly crisped up in the microwave between paper towels, or give it a quick turn in a skillet. Always toast your bread fresh when you’re ready to build your sandwich.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 100-120 g
• Fat: 200-240 g
• Carbohydrates: 250-300 g

Ingredients

• 1 to 2 pounds of thick-cut bacon (cooked)
• 3 green tomatoes (cut into slices)
• 1/2 cup of cornmeal
• 1/2 cup of flour
• 1/2 cup milk
• 1 egg
• 1/2 cup oil for frying
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne spice
• 1/2 teaspoon sugar
• Lettuce
• 12 pieces of high-quality white bread
• 1/2 cup of duke’s mayonnaise
• 1 tablespoon spicy brown mustard
• 2 teaspoons pickle juice
• 1 to 2 teaspoons grated horseradish
• 1 teaspoon paprika
• 1/2 teaspoon cajun or creole spice mix
• 4 dashes of hot sauce

Step 1: Prepare Ingredients and Cook Bacon

Begin by cooking bacon to your desired crispness in a skillet.

Once cooked, set it aside on a paper towel to drain excess grease.

Slice the tomatoes to your desired thickness, with a suggestion of 1/4 inch thick slices being ideal for fried tomatoes.

Step 2: Set Up Breading Station

In a shallow bowl, whisk together the milk and egg to create an egg wash.

In a separate shallow bowl, combine the cornmeal, flour, salt, pepper, cayenne pepper, and sugar to form the breading mixture.

Step 3: Fry the Green Tomatoes

Heat half of the oil in a large skillet on medium to medium-high heat.

You’ll know it’s ready when the oil shimmers and sputters when a drop of water is added.

Dunk each green tomato slice in the egg and milk mixture, then dredge in the cornmeal mixture until well coated.

Carefully place each coated slice into the hot skillet.

Work in batches to avoid overcrowding.

Cook until golden brown on the bottom, approximately 3-4 minutes.

Flip carefully and fry until the other side is browned.

Once cooked, drain the fried green tomatoes on newspaper or brown paper bags.

Step 4: Make the Tangy Remoulade Sauce

In a small pint-sized jar, combine all of the sauce ingredients.

Cover with a lid and shake vigorously for 1-2 minutes until the mixture is well combined.

Let the sauce sit for 3 minutes to allow the flavors to meld.

Step 5: Assemble the Sandwiches

Begin assembling the sandwiches by toasting the bread to your liking.

Spread the tangy remoulade sauce on each piece of toast.

Layer on the lettuce, fried green tomatoes, cooked bacon, and any additional desired toppings.

Serve the sandwich warm and enjoy!