Fried Green Tomato Blt Sandwich Food

FRIED GREEN TOMATO BLT SANDWICH

Steps:

• 1. Slice green tomatoes. Put in a colander and set in the sink. Sprinkle salt over them and let the excess liquid be drawn out. This should take about 30 minutes. Pour the buttermilk in one bowl. In another bowl, mix together the panko bread crumbs, flour, salt to taste, and red pepper. Heat approximately 1/2 cup vegetable oil in a skillet. Place the tomatoes in the buttermilk, then dredge through the panko mixture. Pan-fry until crispy. Drain on a cooling rack (so they won't get soggy).
• 2. Meanwhile, mix together roasted red pepper vinaigrette and mayo. Toast bread slices. Assemble sandwich with red pepper mayo, lettuce, bacon (2 slices per sandwich) and tomatoes.

FRIED GREEN TOMATO BLT WITH SWEET BASIL MAYO

Steps:

• For the mayo: In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside. For the sandwich: Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich. For the tomatoes: In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices. To assemble the sandwich: Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.;

FRIED GREEN TOMATO BLT

Steps:

• The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.
• For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
• For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
• Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
• Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
• Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
• To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.
• Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
• Slice in half and enjoy.

FRIED GREEN TOMATO SANDWICH

Steps:

• Preheat a deep fryer with canola oil to 375 degrees F. You can also use a cast-iron skillet filled halfway with canola oil.
• In a skillet set over medium heat, cook the bacon until crispy, about 10 minutes.
• In a shallow dish, add the flour and season with some salt and pepper. In a second shallow dish, add the eggs and lightly beat. Dredge the tomato slices in the flour then in the eggs and again in the flour.
• Fry the battered green tomato slices until golden brown, 2 to 3 minutes.
• In a large skillet set over medium heat, add a tablespoon of the canola oil. Add the fried green tomatoes to the skillet, stacked 2 high. Cover the stack with 2 pieces of the cheese and let melt, about a minute. Repeat with the remaining stacks of tomatoes and cheese, adding another tablespoon of oil halfway through.
• Spread some mayonnaise onto both sides of a bun and layer with a stack of fried green tomatoes covered with melted cheese, 2 slices of crispy bacon, lettuce and top with top of the bun. Repeat for the remaining buns and tomato stacks, and then serve hot.

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.

FRIED GREEN TOMATO BLT WITH REMOULADE SAUCE

Steps:

• Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
• Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
• Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
• Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

FRIED GREEN TOMATO BLT (BACON, LETTUCE & TOMATO SANDWICH)

Steps:

• Season slices of green tomato with salt and pepper. Dredge in the cornmeal. Heat the oil in a skillet. Fry the tomatoes until crisp and golden on both sides. Remove from pan and place on paper towel-lined plate to absorb any excess oil.
• Spread the mayonnaise on the toasted bread (both slices, if you like.) Add the lettuce, the fried green tomatoes and cooked bacon.
• Build your sandwich and cut in half.

FRIED GREEN-TOMATO BLT

Steps:

• Spoon 1/4 cup flour into a shallow dish; set aside.
• Combine remaining 1/4 cup flour, cornmeal, 1/8 teaspoons salt, and 1/8 teaspoons pepper in another shallow dish.
• In a third shallow dish, whisk egg with buttermilk.
• In a 10-inch nonstick skillet, heat olive oil over medium-high heat on stovetop.
• Evenly sprinkle each tomato slice with remaining 1/8 teaspoons salt and remaining 1/8 teaspoons pepper. Dust tomato slices in remaining 1/4 cup flour, then dip in buttermilk mixture, and dredge in cornmeal mixture.
• Fry tomatoes, in batches, for 3 to 4 minutes per side, or until lightly browned and tender.
• To assemble sandwiches, evenly spread each slice of toasted bread with Chipotle Mayonnaise; then layer lettuce leaf, 3 slices bacon, and fried tomato.
• To prepare Chipotle Mayonnaise combine all ingredients in a small bowl, stirring well.
• Cover and chill.

OVEN-FRIED GREEN TOMATO BLT

Steps:

• Preheat broiler. Cut tomato into 8 slices, each about 1/4 in. thick. Place egg and bread crumbs in separate shallow bowls; mix salt into bread crumbs. Dip tomato slices in egg, then in bread crumb mixture, patting to help adhere., Place tomato slices on a wire rack set in a 15x10x1-in. baking pan; broil 4-5 in. from heat until golden brown, about 30-45 seconds per side., Mix mayonnaise, green onions and dill. Layer each of 4 slices of bread with 2 bacon strips, 1 lettuce leaf and 2 tomato slices. Spread mayonnaise mixture over remaining slices of bread; place over top layer.

GREEN TOMATO BLT

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.