Green Tomato Blt Recipes

Steps:

• Preheat broiler. Cut tomato into 8 slices, each about 1/4 in. thick. Place egg and bread crumbs in separate shallow bowls; mix salt into bread crumbs. Dip tomato slices in egg, then in bread crumb mixture, patting to help adhere., Place tomato slices on a wire rack set in a 15x10x1-in. baking pan; broil 4-5 in. from heat until golden brown, about 30-45 seconds per side., Mix mayonnaise, green onions and dill. Layer each of 4 slices of bread with 2 bacon strips, 1 lettuce leaf and 2 tomato slices. Spread mayonnaise mixture over remaining slices of bread; place over top layer.

Steps:

• Preheat air fryer to 350°. Cut each tomato crosswise into 4 slices. Sprinkle with salt and pepper. Place egg, flour and bread crumbs in separate shallow bowls. Dip tomato slices in flour, shaking off excess, then dip into egg, and finally into bread crumb mixture, patting to help adhere. , In batches, arrange tomato slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-6 minutes longer., Meanwhile, mix mayonnaise, green onions and dill. Layer each of 4 slices of bread with 2 bacon strips, 1 lettuce leaf and 2 tomato slices. Spread mayonnaise mixture over remaining slices of bread; place over top. Serve immediately.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small shallow bowl, combine the flour, cornmeal, seafood seasoning, pepper and salt. Place buttermilk and flour mixture in shallow bowl. Dip tomatoes in buttermilk, then coat with flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry tomatoes, a few slices at a time, for 1 minute on each side or until golden brown. Drain on paper towels., Serve tomatoes on Texas toast with mayonnaise, bacon and lettuce.

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:

• The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.
• For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
• For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
• Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
• Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
• Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
• To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.
• Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
• Slice in half and enjoy.

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:

• Preheat oven to 400 degrees F; line a baking sheet with aluminum foil.
• Arrange bacon on baking sheet and bake until crispy, about 15 minutes; cut in half and drain on paper toweling.
• Arrange flour, egg, and cornmeal in three shallow bowls to form an assembly line; season cornmeal generously with salt and pepper.
• Dredge tomato slices in flour, egg, and cornmeal, pressing to adhere.
• Transfer to a wax paper line platter.
• Heat 1/4 inch of oil in a large skillet over moderately high heat.
• Cook tomatoes, in batches if necessary, until golden and crisp, turning once, about 5 minutes total; drain on paper toweling.
• On a work surface, arrange 4 pieces of toast.
• Spread each with mayonnaise.
• Layer on fried tomatoes, bacon, and arugula.
• Top with remaining toast and cut in half.

Steps:

• Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
• Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
• Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.
• *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.