Fried Green Tomato Blt Bacon Lettuce Tomato Sandwich Recipes

Steps:

• Heat neutral oil in a shallow, heavy-bottom fry pan to 360 degrees F.
• Season both sides of the tomato slices with salt and set them aside on a paper towel lined plate to absorb some of the moisture.
• Place 1/2 cup flour in a shallow baking dish. In a separate, baking dish, whisk together the cornstarch, baking powder, baking soda, a pinch of salt, a few turns of black pepper, and remaining 1/2 cup flour. Then add the egg and the buttermilk and whisk to combine. In a third baking dish, combine the breadcrumbs with a pinch of salt and a few turns of pepper.
• Coat the tomato slices first in the plain flour. Then dip them in the batter, allowing any excess batter to drip off. Finally, coat them in the breadcrumbs. Fry the battered and breaded tomatoes for 2 minutes per side, until golden brown. Use a spatula or slotted spoon to transfer them to a cooling rack set over a baking sheet. Season them with salt and reserve.
• Fry bacon on a griddle until crisp and to desired doneness. Remove from the griddle onto a cooling rack set over a baking sheet. In the same griddle with the bacon fat, toast bread, flipping it over a few times to evenly distribute the bacon fat. Toast until crispy and golden brown.
• To make the schmear, combine mayo, herbs, salt, pepper, and lemon juice and whisk to combine. (This can be done in advance).
• Spread 1 tablespoon of mayo on each slice of bread. Top each side with 3 slices bacon, 2 slices tomato, 2 lettuce leaves, and other slice of bread. Slice in half and enjoy right away or wrap up for later. If wrapping, make sure the sandwich is cool before wrapping it up so it doesn't get soggy.

Steps:

• Fry the green tomatoes:
• Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
• Assemble the sandwich:
• Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.

Steps:

• Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.

Steps:

• 1. Slice green tomatoes. Put in a colander and set in the sink. Sprinkle salt over them and let the excess liquid be drawn out. This should take about 30 minutes. Pour the buttermilk in one bowl. In another bowl, mix together the panko bread crumbs, flour, salt to taste, and red pepper. Heat approximately 1/2 cup vegetable oil in a skillet. Place the tomatoes in the buttermilk, then dredge through the panko mixture. Pan-fry until crispy. Drain on a cooling rack (so they won't get soggy).
• 2. Meanwhile, mix together roasted red pepper vinaigrette and mayo. Toast bread slices. Assemble sandwich with red pepper mayo, lettuce, bacon (2 slices per sandwich) and tomatoes.