Take everything you love about a classic BLT and kick it up about ten notches. That’s what happens when you swap out regular tomatoes for crispy, tangy fried green tomatoes and add a homemade special sauce that ties everything together perfectly. This sandwich is a Southern masterpiece that combines crunchy cornmeal-crusted green tomatoes with smoky bacon, fresh lettuce, and a creamy, zesty sauce that makes every bite absolutely incredible. The contrast of textures is what makes this sandwich so special: crispy bacon, crunchy fried tomatoes, soft bread, and crisp lettuce all come together in perfect harmony. Green tomatoes have a firm texture and slightly tart flavor that holds up beautifully to frying and complements the richness of the bacon. Whether you’re looking for an unforgettable lunch, a casual dinner, or want to impress guests with your cooking skills, this elevated BLT will become your new favorite sandwich.
Serving Quantity: 4 servings
Cooking Time: 45 minutes
Nutrition Information (per serving):
1. Calories: 625
2. Protein: 22g
3. Carbohydrates: 52g
4. Fat: 38g
5. Fiber: 4g
6. Sugar: 8g
7. Calcium: 125mg
8. Sodium: 1450mg
1. Ingredients You’ll Need
For the Fried Green Tomatoes:
1. Green tomatoes: 2 large (about 1 pound)
2. All-purpose flour: 1 cup
3. Buttermilk: 1 cup
4. Cornmeal: 1 cup
5. Panko breadcrumbs: 1/2 cup
6. Garlic powder: 1 teaspoon
7. Onion powder: 1 teaspoon
8. Paprika: 1 teaspoon
9. Cayenne pepper: 1/4 teaspoon
10. Salt: 1 teaspoon
11. Black pepper: 1/2 teaspoon
12. Vegetable oil: for frying
For the Special Sauce:
13. Mayonnaise: 1/2 cup
14. Ketchup: 2 tablespoons
15. Dill pickle relish: 2 tablespoons
16. Hot sauce: 1 teaspoon
17. Worcestershire sauce: 1/2 teaspoon
18. Garlic powder: 1/4 teaspoon
19. Paprika: 1/4 teaspoon
For Assembly:
20. Thick-cut bacon: 12 slices
21. Bread (sourdough or brioche): 8 slices
22. Lettuce leaves: 8 (butter lettuce or romaine)
23. Butter: 2 tablespoons (for toasting bread)
2. Making the Special Sauce
Start by whisking together all the sauce ingredients in a small bowl. Combine the mayonnaise, ketchup, pickle relish, hot sauce, Worcestershire sauce, garlic powder, and paprika. Mix everything until it’s smooth and well combined with no streaks of ketchup remaining. The sauce should be creamy with little bits of pickle throughout. Taste it and adjust the seasoning if needed. If you like it spicier, add more hot sauce. If you want it tangier, add a splash of pickle juice. Cover the bowl with plastic wrap and refrigerate the sauce while you prepare the rest of the sandwich components. Letting it chill allows all the flavors to meld together beautifully. This sauce tastes even better if you make it an hour or even a day ahead.
3. Preparing the Green Tomatoes
Wash your green tomatoes and pat them completely dry with paper towels. Using a sharp knife, cut off the top and bottom of each tomato, then slice them into rounds about half an inch thick. You should get about three to four slices per tomato. Look for firm green tomatoes that don’t have any soft spots. They should be completely green without any pink or red coloring. Season both sides of each tomato slice lightly with salt and black pepper. Let them sit on a wire rack or paper towels for about five minutes. This helps draw out some moisture and seasons them from the inside. The salt also helps the coating stick better when you bread them.
4. Setting Up Your Breading Station
Set up three shallow bowls or pie plates for your breading station. This assembly line makes the coating process efficient and less messy. In the first bowl, add the all-purpose flour. In the second bowl, pour the buttermilk. In the third bowl, combine the cornmeal, panko breadcrumbs, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix the coating ingredients together really well so the spices are evenly distributed. The combination of cornmeal and panko creates the perfect texture: the cornmeal gives you that classic Southern fried flavor while the panko adds extra crunch. Have a clean plate ready nearby to hold your breaded tomato slices before frying.
5. Breading the Tomatoes
Take one tomato slice and dredge it in the flour, coating both sides and shaking off any excess. Dip it into the buttermilk, making sure it’s completely coated and letting the extra drip off. Finally, press it firmly into the cornmeal mixture, coating both sides generously. Press down so the coating really sticks to the tomato. Place the breaded slice on your prepared plate and repeat with all the remaining tomato slices. Make sure each slice has a good thick coating because this creates that crispy crust you’re after. Once all the tomatoes are breaded, let them rest for about five minutes. This resting time helps the coating adhere better so it doesn’t fall off when you fry.
6. Cooking the Bacon
While your tomatoes rest, cook the bacon. Arrange the bacon slices in a large skillet in a single layer. You’ll probably need to work in batches unless you have a huge pan. Cook over medium heat, flipping occasionally, until the bacon reaches your desired crispness. This usually takes about eight to ten minutes. The bacon should be crispy but not burned. Transfer the cooked bacon to a plate lined with paper towels to drain the excess grease. Keep the bacon warm by tenting it loosely with foil. Don’t drain all the bacon grease from the pan because you can use some of it to toast your bread later for extra flavor. The bacon can be cooked ahead and reheated briefly in the oven if needed.
7. Frying the Green Tomatoes
Pour vegetable oil into a large, heavy skillet until it’s about a quarter inch deep. Heat the oil over medium-high heat until it reaches about 350 degrees. Test if it’s ready by dropping in a pinch of the breading mixture. If it sizzles immediately, your oil is perfect. Carefully place the breaded tomato slices into the hot oil, being careful not to overcrowd the pan. Work in batches if necessary. Fry for about three to four minutes per side until they’re golden brown and crispy. Don’t flip them too early or the coating might stick to the pan. They should release easily when they’re ready. Use a slotted spatula to carefully flip each slice. Once both sides are golden and crispy, transfer the fried tomatoes to a wire rack set over a baking sheet or to paper towels. Keep them warm in a low oven while you finish the remaining batches.
8. Toasting the Bread
Wipe out the skillet you used for the bacon or use a clean one. Add a little butter or use some of the reserved bacon grease for extra flavor. Heat over medium heat until the butter melts and foams. Place your bread slices in the pan and toast them until they’re golden brown and crispy on one side, about two to three minutes. You want the bread to have some crunch so it doesn’t get soggy from the sauce and can support all the fillings. Toast only one side of each slice because the untoasted side will be against the fillings and will soak up some of those delicious juices. Work in batches if all the bread doesn’t fit at once. The toasted bread adds an important textural element to the sandwich.
9. Assembling the Sandwiches
Now comes the fun part: building these beautiful sandwiches. Take four bread slices with the toasted side facing up and spread a generous amount of the special sauce on each one. Layer two to three lettuce leaves on top of the sauce. The lettuce creates a barrier that helps keep the bread from getting too soggy. Next, add two fried green tomato slices per sandwich, slightly overlapping them. Top the tomatoes with three slices of crispy bacon per sandwich. Spread more special sauce on the remaining four bread slices, toasted side facing down this time, and place them on top to complete the sandwiches. Press down gently so everything sticks together. If the sandwiches are really tall, you can secure them with toothpicks.
10. Serving and Final Touches
Cut each sandwich in half diagonally for easier eating and a prettier presentation. The diagonal cut also shows off all those gorgeous layers. Arrange the sandwich halves on plates and serve immediately while the fried tomatoes are still warm and crispy. These sandwiches are substantial and satisfying on their own, but they pair wonderfully with sweet potato fries, coleslaw, potato chips, or a simple green salad. Add some extra pickle spears on the side for crunch. Have extra special sauce available for dipping or for people who want more on their sandwiches. These BLTs are messy in the best way possible, so provide plenty of napkins.
11. Tips for the Best Bacon Fried Green Tomato BLTs
Choose firm, bright green tomatoes without any soft spots. Slightly underripe regular tomatoes won’t work as a substitute because they don’t have the same firm texture. If you can’t find green tomatoes, check farmers markets in late summer or early fall. Make sure your oil is hot enough before frying or the coating will absorb too much oil and become greasy. The tomatoes should sizzle immediately when they hit the oil. Don’t flip the tomatoes too early or the coating will stick to the pan and tear. Be patient and let them develop a crust. For extra crispy bacon, bake it in the oven at 400 degrees for fifteen to twenty minutes instead of pan frying. You can prepare all the components ahead of time and assemble the sandwiches right before serving. The special sauce keeps in the fridge for up to a week. Leftover fried green tomatoes can be reheated in a 400-degree oven for about five minutes to crisp them back up. For a lighter version, you can oven-bake the breaded tomatoes at 425 degrees for about twenty minutes, flipping halfway through. Try different bread options like ciabatta rolls, Texas toast, or even croissants for variety. Add sliced avocado or a fried egg to make these sandwiches even more indulgent. If you want extra tang, add a few thin slices of red onion to the sandwich. The special sauce also works great as a dipping sauce for fries or onion rings.
