BLFGT SANDWICH
Steps:
- Heat neutral oil in a shallow, heavy-bottom fry pan to 360 degrees F.
- Season both sides of the tomato slices with salt and set them aside on a paper towel lined plate to absorb some of the moisture.
- Place 1/2 cup flour in a shallow baking dish. In a separate, baking dish, whisk together the cornstarch, baking powder, baking soda, a pinch of salt, a few turns of black pepper, and remaining 1/2 cup flour. Then add the egg and the buttermilk and whisk to combine. In a third baking dish, combine the breadcrumbs with a pinch of salt and a few turns of pepper.
- Coat the tomato slices first in the plain flour. Then dip them in the batter, allowing any excess batter to drip off. Finally, coat them in the breadcrumbs. Fry the battered and breaded tomatoes for 2 minutes per side, until golden brown. Use a spatula or slotted spoon to transfer them to a cooling rack set over a baking sheet. Season them with salt and reserve.
- Fry bacon on a griddle until crisp and to desired doneness. Remove from the griddle onto a cooling rack set over a baking sheet. In the same griddle with the bacon fat, toast bread, flipping it over a few times to evenly distribute the bacon fat. Toast until crispy and golden brown.
- To make the schmear, combine mayo, herbs, salt, pepper, and lemon juice and whisk to combine. (This can be done in advance).
- Spread 1 tablespoon of mayo on each slice of bread. Top each side with 3 slices bacon, 2 slices tomato, 2 lettuce leaves, and other slice of bread. Slice in half and enjoy right away or wrap up for later. If wrapping, make sure the sandwich is cool before wrapping it up so it doesn't get soggy.
GREEN TOMATO BLT
I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. -Hillian Holmgren, Del Rio, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.
Nutrition Facts : Calories 623 calories, Fat 37g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 1329mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 4g fiber), Protein 18g protein.
FRIED GREEN TOMATO AND BACON SANDWICH
People beg me to make these sandwiches. It's a great way to use extra tomatoes from your garden. Some grocery stores carry green tomatoes year round. This is my very favorite sandwich ever. The fresh mozzarella cheese can be substituted with regular mozzarella but it won't be a yummy! You can also use Tempeh Bacon for a vegetarian version (not vegan).
Provided by sassafrasnanc
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix cornmeal, salt and pepper.
- Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
- Fry green tomatoes until lightly browned and slightly soft.
- Coat bread slices with chipotle mayonnaise.
- Stack with bacon, cheese, fried green tomatoes and red tomato.
- Melt butter in frying pan.
- Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
- Eat hot or cold.
Nutrition Facts : Calories 1224.1, Fat 84.2, SaturatedFat 20, Cholesterol 59.4, Sodium 1705.6, Carbohydrate 92.2, Fiber 5.7, Sugar 7.1, Protein 27.9
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