Name: Bacon, Lettuce and (Fried Green) Tomato Sandwich with Garlic Aioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 green tomatoes (large); 2 eggs (beaten); 1/2 cup buttermilk; 1 cup flour (separated); 1/2 cup cornmeal; 1/2 cup bread crumbs; 1 tsp salt; 1/2 tsp black pepper; 1 quart vegetable oil (for frying); 3 garlic cloves; 1/2 tsp salt; 1/2 cup mayonnaise; 1 tbsp parsley (fresh chopped); 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp lemon juice (fresh squeezed); 8 slices whole wheat bread (toasted); 4 large romaine; 12 slices smoked bacon (cooked and drained on paper towels applewood)

Recipe Print Comments

5 from 1 vote

I love a good BLT sandwich. There really aren’t too many ways to vary it—except when green tomatoes are in season. Fried, they’re perfect in this sandwich. The flavors really all combine together so well; the garlic aioli really does its job pulling everything together.

Bacon lettuce and fried green tomato sandwich

If you see green tomatoes in your local market, you should snatch some up and make this sandwich. It really does kick a traditional BLT up a few notches. You’re gonna love it.

Bacon, Lettuce and (Fried Green) Tomato Sandwich with Garlic Aioli

I love a good BLT sandwich. There really aren’t too many ways to vary it—except when green tomatoes are in season.

5 from 1 vote

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: servings

Calories: 2897kcal

Author: Ben Rayl

Ingredients

for the tomatoes:

4 green tomatoes - large
2 eggs - beaten
½ cup buttermilk
1 cup flour - separated
½ cup cornmeal
½ cup bread crumbs
1 teaspoon salt
½ teaspoon black pepper
1 quart vegetable oil - for frying

for the aioli:

3 garlic cloves
½ teaspoon salt
½ cup mayonnaise
1 tablespoon parsley - fresh chopped
½ teaspoon black pepper
2 tablespoon olive oil
1 tablespoon lemon juice - fresh squeezed

for the sandwich:

8 slices whole wheat bread - toasted
4 large romaine
12 slices smoked bacon - cooked and drained on paper towels applewood

Instructions

for the tomatoes:

Slice the tomatoes into ⅓" slices, discarding the ends.
Whisk the eggs and buttermilk together in a bowl and set aside.
Put ½ cup of the flour on a small plate. In a shallow bowl, stir together the remaining flour, cornmeal, breadcrumbs, salt and pepper.
Dredge the tomato slices in the flour, then dip in the egg wash then coat completely with the cornmeal mixture. Drop in batches into the hot oil and cook until golden brown - about 2 minutes per side.
Drain on paper towels and season with a little extra salt.

for the aioli:

Press the garlic cloves into a small bowl, and use a spoon to mash it together with the salt. Add the mayonnaise, parsley, pepper, olive oil and lemon juice and whisk together until combined.

for the sandwich:

Spread all 8 slices of bread with aioli on one side.
Put a piece of lettuce on each of 4 pieces of bread. Top each sandwich with 3 - 4 slices of fried tomato and 3 pieces of bacon.
Put the top piece of bread on, slice on the diagonal and serve.