Ingredients
- 2 tbsp mayonnaise
- 1 tbsp fresh basil, minced
- 1 egg
- 3 tbsp whole milk or buttermilk
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 large green tomato, sliced into 1/2 inch thick rounds
- 1/2 cup canola oil
- 8 4 slice white bread, toasted
- 4 4 lettuce leaves
- 8 slice cooked bacon
Directions
In a small bowl, combine mayo and basil; set aside. In a medium bowl, whisk egg and milk; set aside. Place flour in a shallow bowl; in a separate shallow bowl combine cornmeal, salt, and pepper. On at a time, dredge tomato slices in flour, coating both sides, then dip in milk-egg mixture, allowing excess to drip back into the bowl. Coat evenly with cornmeal.
In a small pan, fry tomatoes in canola oil at 350ºF until golden brown. Place on a paper-towel-lined plate.
Spread basil mayo on both bread slices. Place lettuce on 2 bread slices and cover each with a tomato slice. Add cooked bacon to both sandwiches and close. Cut sandwiches in half on the diagonal. Y’all make sure to serve your fried green tomato BLT with a tall glass of cold sweet tea.
Recipe from The Encyclopedia of Sandwiches by Susan Russo/Quirk, 2011.
