Southern-Style Tomato BLT Sandwiches

This classic Southern sandwich transforms an ordinary BLT into something extraordinary by swapping regular tomatoes with crispy, tangy fried green tomatoes. The contrast between the crunchy coating, the tart tomato, smoky bacon, and fresh lettuce creates a perfect harmony of flavors that will make you wonder why you ever ate a regular BLT.

I first made these sandwiches for a summer gathering when my garden produced more green tomatoes than I knew what to do with. Now my family requests them whenever they spot unripe tomatoes at the farmers market.

Ingredients

• Green tomatoes: About 2 large ones, sliced ½-inch thick. Look for firm unripe tomatoes without any yellow blush for the best tangy flavor.
• All-purpose flour: Creates the first layer of the crispy coating. Use unbleached for slightly better flavor.
• Eggs: Create the binding layer that helps the cornmeal stick. Farm fresh eggs with vibrant yolks add a beautiful color.
• Cornmeal: Provides that signature Southern crunch. Stone-ground varieties offer more texture and flavor than finely ground options.
• Garlic powder and paprika: For seasoning. Sweet Hungarian paprika works beautifully here.
• Thick-cut bacon: Provides that smoky richness. Look for applewood or hickory smoked varieties from a local butcher if possible.
• Sourdough bread: Stands up perfectly to the juicy components. A good quality artisan loaf makes all the difference.
• Mayonnaise: Binds everything together. Choose a high-quality brand or make your own for the best flavor.
• Fresh lettuce leaves: Provide the necessary crisp coolness. Butter lettuce has a delicate texture that complements the crunchier elements.

Step-by-Step Instructions

Prepare the bacon:

Cook your thick-cut bacon in a skillet over medium heat until it reaches your desired crispness. This usually takes about 10 minutes with occasional turning. The bacon should be cooked through but still have some flexibility rather than being completely brittle. Transfer to paper towels to drain excess fat while you prepare the other components.

Heat the frying oil:

Pour vegetable oil into a large skillet to a depth of about ½ inch and heat over medium-high heat. The oil is ready when a pinch of cornmeal sizzles immediately upon contact. Maintaining the right temperature is crucial for properly crisp tomatoes that are not greasy.

Set up your dredging station:

Arrange three shallow dishes. Fill the first with flour seasoned with a pinch of salt and pepper. Beat the eggs thoroughly in the second dish. In the third dish combine cornmeal with garlic powder, paprika, salt, and pepper, stirring well to distribute the seasonings evenly.

Bread the tomatoes:

Working with one slice at a time, dredge each tomato first in the flour ensuring complete coverage and tapping off excess. Next, dip in the beaten egg allowing excess to drip off. Finally, coat thoroughly in the cornmeal mixture, pressing gently to adhere the coating to all surfaces.

Fry to golden perfection:

Carefully place the breaded tomato slices into the hot oil without overcrowding the pan. Cook for 2 to 3 minutes per side until they develop a beautiful golden brown crust. The coating should be audibly crisp when tapped with tongs. Transfer to paper towels to drain.

Toast your bread:

While the tomatoes are frying, toast your sourdough slices until they reach a light golden color with a crisp exterior but still soft interior. The toast provides structural support for the juicy fillings.

Prepare special spread:

Mix mayonnaise with Dijon mustard if using, adding a pinch of black pepper for extra flavor. This simple spread adds a creamy tanginess that ties all the components together.

Assemble with care:

Spread the mayo mixture on one side of each bread slice. Layer lettuce first to create a moisture barrier, then add two slices of fried green tomato, two slices of bacon, and any optional add-ins like avocado or pickled onions. Top with the second piece of bread, mayo side down.

Slice and serve:

Use a sharp serrated knife to cut the sandwich diagonally for the most attractive presentation. Serve immediately while the tomatoes are still crisp and warm.

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The fried green tomatoes are truly the star of this sandwich. I learned this recipe from my grandmother who grew up in Georgia where unripe tomatoes were never wasted. She always said the secret was in the cornmeal coating which gives that authentic Southern crunch you just cant replicate with breadcrumbs.

Make-Ahead Options

If you need to prepare components in advance, the fried green tomatoes can be cooked up to 4 hours ahead and kept at room temperature. For maximum crispness, recrisp them in a 350°F oven for 5 minutes before assembling your sandwiches. The mayo spread can be prepared a day ahead and stored covered in the refrigerator. Cook the bacon just before serving or reheat briefly in the oven if made earlier.

Perfect Pairings

These hearty sandwiches pair wonderfully with Southern classics like sweet tea or lemonade. For sides, consider coleslaw with a vinegar dressing to cut through the richness or crispy sweet potato fries. A simple cucumber salad with vinaigrette also provides a refreshing contrast to the rich sandwich. For a special occasion, serve with a cold craft beer, particularly a wheat beer or light ale whose brightness complements the sandwich perfectly.

Vegetarian Adaptation

To make this sandwich vegetarian, simply omit the bacon or substitute with alternatives. Smoked tempeh strips marinated in a mixture of soy sauce, liquid smoke, and maple syrup then pan-fried create a delicious alternative with similar smoky notes. Another option is to use thinly sliced and grilled portobello mushrooms which provide that satisfying umami flavor. The fried green tomatoes themselves are so flavorful that even without bacon this sandwich remains delicious.

Troubleshooting Tips

If your coating falls off during frying, make sure your oil is hot enough before adding the tomatoes. Also ensure each tomato slice is thoroughly dried with paper towels before dredging.

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Common Questions

→ Can I use red tomatoes instead of green tomatoes?

While you can technically use red tomatoes, they won't provide the same tangy flavor and firm texture that makes this sandwich special. Green tomatoes hold up better when fried because they're less juicy and more firm. If you can't find green tomatoes, try using firm, slightly underripe red tomatoes as an alternative.

→ How do I know when the oil is hot enough for frying?

The oil is ready when it reaches about 350°F (175°C). If you don't have a thermometer, drop a small pinch of cornmeal into the oil—if it sizzles immediately and rises to the surface, the oil is ready. Another test: dip the end of a wooden spoon in the oil; if bubbles form around the wood, it's hot enough to start frying.

→ How can I make this sandwich vegetarian?

For a vegetarian version, simply omit the bacon or substitute with plant-based alternatives like tempeh bacon, coconut bacon, or smoked tofu strips. The fried green tomatoes provide plenty of hearty texture and flavor on their own, making this adaptation still satisfying without meat.

→ Can I prepare the fried green tomatoes ahead of time?

While best served fresh and crispy, you can prepare the fried green tomatoes up to 2 hours ahead. After frying, place them on a wire rack (not paper towels) in a single layer and keep warm in a 200°F (95°C) oven. This helps maintain their crispness. Reheat in a 350°F (175°C) oven for 5 minutes if they've cooled completely.

→ What sides pair well with this sandwich?

Classic pairings include sweet potato fries, traditional potato chips, coleslaw, or a simple side salad. For a Southern-inspired meal, consider serving with pickled vegetables, potato salad, or a cup of tomato soup. The sandwich is quite substantial, so lighter sides often work best to balance the meal.

→ What's the best bread to use for this sandwich?

Sturdy breads with good texture work best to hold up against the moisture from the fried tomatoes. Sourdough, country loaf, Texas toast, or brioche are excellent choices. Whatever bread you select, toasting it is essential to prevent sogginess and add structural integrity to your sandwich.