Sadly for me, there’s still no spare time in my life to write. Happily for me, there’s still time in my life to cook. Yay!
Sometime last week, we tried a new-to-us recipe for Fried Green Tomato BLT sandwiches. Or actually, Scott tried the recipe while I was at work. And it was a hit. So much so that we made them again the next day. There was only one adjustment between day one and day two–adding an egg wash to the cornmeal/tomato/frying process. It made the cornmeal crust much more satisfyingly crunchy, or so I heard.
This really is the perfect summer lunch or quick dinner. The fried green tomatoes taste fresh and happy, the bacon is… well, it’s bacon. The end result is comforting and fresh at the same time.
Here’s the magic how-to (originally from Cooking Light Through the Seasons with very minor changes):
Fried Green Tomato BLT
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon and drippings aside.
Combine cornmeal, cheese, and pepper in a shallow dish. Crack egg into a separate shallow dish. Dredge tomato slices in cornmeal mixture first, followed by egg wash, followed by a final dip in the cornmeal mixture. Heat 1 teaspoon reserved drippings and 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Cook 6 tomato slices 2 minutes on each side or until lightly browned. Repeat procedure with remaining 1 teaspoon bacon drippings, remaining 1 teaspoon oil, and 6 tomato slices.
Spread 1 tablespoon mayonnaise over each of 4 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 4 bread slices. Serve immediately.