Thursday, August 11, 2011
Fried Green Tomato BLT
I was going to call this recipe a BL(FG)T, but then it occurred to me that civilians might not appreciate acronyms quite like the Army does. Whatever you choose to call it, this sandwich was heaven. First there is the fried bacon. I could eat bacon right out of the pan all day long, but when you add the tangy, salty fried green tomatoes it's just about the tastiest thing you can feed your mouth. Now my kids turned up their noses at the tomatoes, but I considered that a bonus....more for us. I do wonder if the kids get suspicious when I make them eat their green beans, but I encourage them to hand over their green tomatoes.
3 green tomatoes, sliced 1/4 inch thick
3 Tsp cornmeal
2 tsp salt
1 1/2 tsp pepper
salt and pepper
On medium or medium-high heat, fry your bacon in a skillet. Drain the bacon on a paper toweled plate. Don't pour off the bacon grease.
Crack the eggs into a small bowl. Pour in milk and whisk together. In another small bowl, combine flour, cornmeal, salt, and pepper.
Dredge the slices of green tomato (one a time) in the flour mixture. Shake of the excess and dip into the egg mixture. Now back in the flour mixture. Place the tomatoes in the hot oil and cook for 2 minutes on each side. Place the tomatoes on a paper toweled plate to drain the excess oil.
Construct the sandwiches by pulling mayonnaise on the toast. Sprinkle with salt and pepper. Top with bacon, lettuce, and the fried green tomatoes. Top with the other slice of bread.
(This recipe makes about five sandwiches depending on how much of your bacon gets stolen by snacking kids while you are cooking.)