Fried Green Tomato BLT (a.k.a. Summer Love)

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.

photo by Lee Harrelson

photo by Lee Harrelson

Here’s the magic how-to (originally from Cooking Light Through the Seasons with very minor changes):

Fried Green Tomato BLT


8 slices bacon
1/3 cup yellow cornmeal
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon fresh ground black pepper
1 egg, lightly beaten
12 (1/4-inch-thick) slices green tomato (about 2 tomatoes)
2 teaspoons olive oil, divided
Cooking spray
1/4 cup reduced-fat mayonnaise
8 (1-ounce) slices bread (recipe called for white country bread, we prefer whole wheat), toasted
8 red leaf lettuce leaves


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.

Happy Tears

I was too tired to watch the end of the Olympic coverage last night, but that doesn’t mean I don’t care.  When I watched the last women’s gymnastics performance this morning, I was choking back tears with Aly Raisman.

Go, Aly! (photo from

It was so fantastic to watch those girls succeed at something they’ve worked at for most of their lives.  I know that’s true for all of the athletes–the commitment and the struggle to get to the Olympics–but they’re our athletes, and I’m so glad they were rewarded for their mental toughness and talent.

I’ve also been trying to get a few things done in my own little world, between Olympic ping-pong and water polo and tennis and gymnastics and swimming and diving.  You get the idea.

I’ve painted a few chairs and a table that were hanging out on our patio (forgot to get a “before” picture, but I’ll share after the patio is a little bit cleaned up).  I’m hoping to transform a few more pieces of furniture in the near future.  And I’ve cooked a few good dinners.

One of the dinners was a bit like this:  Bacon, Lettuce, Avocado, and Tomato Sandwich.  Only instead of a 1/2 cup of mayo, we used Greek yogurt.  It worked out really well, and I didn’t feel bad about the bacon with the omission of the mayonnaise.  Happy stomach, happy tears, much happier week than last week.