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Fried Green Tomato BLT

The BLT is a long standing staple in the realm of American comfort and cold weather foods.

Fried Green Tomato BLT

Photo by Coyoty

The BLT is a long standing staple in the realm of American comfort and cold weather foods. It has been given a wonderfully pallet pleasing upgrade with the addition of a creamy remoulade and savory fried green tomatoes. Take your taste buds on a journey. Remind yourself of your childhood, but with an adult version of the kiddie classic.

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Fried Green Tomato BLT
 
Author:
Ingredients
Remoulade:
  • 1 cup of finely chopped shallots
  • 4 cloves of minced garlic
  • 1 tablespoon of Creole mustard
  • ¼ cup of Apple cider
  • 1 tablespoon of Hungarian paprika
  • 2 teaspoons of cayenne
  • 4 juiced lemons
  • 1 cup of prepared horseradish
  • Salt and black pepper (ground fresh)
  • ¼ cup of olive oil
  • 1 cup celery, chopped and fine
  • ¼ finely chopped parsley
  • 1 cup finely chopped scallions
Fried Green Tomatoes:
  • 3 cups Buttermilk
  • 1 tablespoon of kosher salt
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon Creole seasoning
  • ¼ tablespoon garlic powder
  • 1-quart vegetable oil
  • 1 tomato, green and cut thickly 3 slices
  • 2 (1/2-inch) slices pain de mie bread
  • ¼ cup softened butter
  • 1 tomato cut into 4 thick slices (preferably Roma)
  • 4 (1/4-inch thick) slices of crisp bacon
  • ¼ cup arugula
Instructions
Remoulade
  1. Combine ingredients minus celery, parsley and scallion (to taste).
  2. Whisk in olive oil
  3. Stir in remaining ingredients.
  4. Reserve 1 tablespoon for later and place the remaining in the refrigerator.
  5. Be sure to store in an air tight container.
Fried Green Tomatoes
  1. Mix wet ingredients along with salt, pepper into a bowl.
  2. In a separate container, mix dry ingredients.
  3. Heat oil in a medium sized skillet until the oil reaches a temperature of 150 F (on a candy thermometer). Make sure that the oil does not fill the skillet to the brim. Ensure that there will be room for the tomatoes and oil with the working room.
  4. Dredge the green tomatoes through the flour mixture, then egg washing, then flour mixture again on both sides.
  5. Slowly place green tomatoes into oil. Cook approximately 3 minutes per side (or until golden brown). Once cooked, remove from oil and rest on a platter that is covered with paper towels. Add pepper and salt.
Assembly
  1. Melt butter in another pan, in order to toast bread completely. 1-2 minutes on both sides should result in the slices becoming golden brown.
  2. Spread to all sides of the toasted bread the remoulade.
  3. Layer piece of bread with fried tomatoes, bacon, Roma tomato slices, arugula and second slice of bread.
  4. Slice diagonally and enjoy.
 

Options

Texas toast can be used in place of an de Mie bread and add Boston lettuce with a touch of chipotle mayonnaise in place of remoulade for a new delectable taste. Turkey bacon can also be a substitution for those that are a bit more health conscious or those who prefer the taste over that of pork.
The addition of pickles will also enhance the taste as well as add to the explosion of textures within the sandwich. Add cheddar or Swiss and add the creamy comfort of a grilled cheese to your culinary voyage with this classic twist.

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