Fried Green Tomato BLT

by Mica

So we didn’t start LTBI just to taco bout food. Well, okay. Maybe a little bit. We also started it because it is a basic human condition to want to make a difference, and this is our tiny way of trying to contribute. One of the main points I’d like to get across is inspiration makes us human, and everyone should seek out one thing that inspires us everyday. Today I was inspired by:

1. Strange marshmallow clouds outside.
2. My pup Millie.
3. Summer time tomatoes from the garden.

I have talked about it before and I’ll talk about it again. I love summer and one of the biggest reasons are tomatoes. Those red, juicy grenades that taste of sunshine. Sometimes, however, they don’t make it to the ripe and red stage (for me it’s usually birds or bugs). This recipe will make those green tomatoes shine like the jewels they are!

Fried Green Tomato BLT

These strange and wonderful things elate me into thinking that making a difference in the world could be easier than it sounds. All this malarkey brings me to my point, I love being inspired and beautiful, delicious food is what does it for me a good bit of the time. So this nugget of a Fried Green Tomato BLT sandwich recipe came out of some inspirational mimosas at Kerbey Lane Cafe. I hope it inspires you.

Fried Green Tomato BLT

Fried Green Tomato BLT

BLT with a twist. Fried Green Tomato BLT is a hit for
Serves: 2 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )


1 Egg
½ Cup Buttermilk
2 Medium Green Tomatoes Sliced
½ Cup Cornmeal
½ Cup AP Flour
1 Tsp Your favorite seasoning salt (Tony Chachere’s or some such)
Vegetable Oil Enough vegetable oil to fill your cast iron pan about ¼ inch
6 Slices Cooked bacon I can tell you how I do it, if you want. Baking sheet, 400′ oven, 12 minutes
1 Cup Arugula Or spinach or parsley or whatever leafy thing you have lying around
4½ inch slices Whole wheat Bread Lightly toasted, hearty whole wheat bread. NO sandwich bread. This SOB will rip right through it.
1 tsp Mayonaisse To taste


  1. Whisk the egg and buttermilk together in a bowl and set aside. *If you are wondering what to do with the rest of the container of buttermilk, make pancakes tomorrow! Or biscuits. Or a really rad salad dressing. Remind me to give you guys these recipes later, or I’ll forget.
  2. Put ¼ flour in a shallow pan with half the seasoning salt. In another shallow pan mix the cornmeal and the rest of the flour. Yes, there will be a ton of dishes. It’s worth it.
  3. Dip the sliced tomatoes in the flour/salt, then egg/milk. then flour/cornmeal. Drop the tomatoes in carefully, one at a time when the oil gets to be 350′ (shimmery but not smokey) in one layer. Cook for 2-3 minutes per side, then grab out with your tongs and let drain and cool down for a minute.
  4. Sprinkle some more seasoning salt to taste. It will probably take you 2 or 3 batches to finish all of them. Build the sandwich.
  5. Consume as soon as the tomatoes have cooled enough to not burn the roof of your mouth off.

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