Fried Green Tomato BLT

Course Dinner, Lunch, Main Course
Cuisine American
Keyword Dairy-Free
Cook Time 30 minutes
Servings 2 people


  • 1 Egg
  • ½ Cup Buttermilk
  • 2 Medium Green Tomatoes Sliced
  • ½ Cup Cornmeal
  • ½ Cup All-Purpose 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
  • 4 ½ 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.