Best Fried Green Tomato Blt With Chipotle Mayonnaise Recipes

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BLFGT SANDWICH



BLFGT Sandwich image

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 big sandwiches

Number Of Ingredients 17

1 quart neutral oil, for frying
2 large green tomatoes, sliced thickly to get 8 slices
1 cup (135 grams) all-purpose flour, divided
2 tablespoons (20 grams) cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Couple turns of black pepper
Kosher salt
1 1/2 cups (120 grams) panko breadcrumbs
1 large egg
3/4 cup (180 grams) buttermilk
1/2 cup (120 grams) mayo
1/4 cup chopped tender herbs such as dill, parsley, chives and basil in any combination, but be sure to include some basil
Squeeze of lemon
8 slices of Sourdough or other sturdy/crusty bread
12 slices of thick cut bacon
Red leaf lettuce (or romaine or boston)

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.

FRIED GREEN TOMATO BLT WITH SWEET BASIL MAYO



Fried Green Tomato BLT with Sweet Basil Mayo image

Provided by Kelsey Nixon

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 cup loosely packed fresh basil leaves
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
16 (1/8-inch thick) slices pancetta
8 slices country sandwich bread
1 cup loosely packed arugula
Kosher salt and freshly cracked black pepper
1 cup rice flour, divided
1 large egg
1/4 cup buttermilk
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cornmeal
Kosher salt
Pinch cayenne pepper
8 slices green tomato, 3/4 to 1-inch thick (about 2 medium green tomatoes)
Vegetable oil, for frying

Steps:

  • For the mayo: In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside. For the sandwich: Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich. For the tomatoes: In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices. To assemble the sandwich: Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.;

FRIED GREEN TOMATO BLT WITH REMOULADE SAUCE



Fried Green Tomato BLT with Remoulade Sauce image

Provided by Bobby Flay

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

1 cup rice flour
1 cup water
Few dashes hot sauce (recommended: Tabasco)
Salt and freshly ground black pepper
2 cups fine yellow cornmeal
3 green tomatoes, sliced 1/4-inch thick
Canola oil, for frying
8 slices pain de mie, or other white sandwich bread, lightly toasted
Remoulade Sauce, recipe follows
1 pound applewood-smoked bacon, thinly sliced about 1/8-inch thick, cooked until crisp
Watercress
2 egg yolks
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
Canola oil
Salt and freshly ground pepper
1/4 cup whole grain mustard
4 cornichons, cut into small dice
1 teaspoon finely chopped fresh thyme
Salt and freshly ground black pepper

Steps:

  • Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
  • Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
  • Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
  • Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

FRIED GREEN TOMATO BLT WITH BASIL MAYO



Fried Green Tomato BLT With Basil Mayo image

Packed with different flavors, and even better than a traditional BLT. It's a crowd-pleaser, so it's great for casual dinner with friends. Make sure there's no red on the green tomatoes -- the red parts can dissolve when fried. If you're pressed for time, skip the sliced fresh tomatoes. The recipe is adapted from Bon Appetit.

Provided by fluffernutter

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups loosely packed basil
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
18 slices bacon
6 big green tomatoes, sliced into 18 slices
1 cup flour
1/2 cup yellow cornmeal
1 egg, beaten
oil, for shallow frying
sliced red and yellow tomatoes
1 1/2 cups sliced arugula
12 slices good bread

Steps:

  • For the basil mayonnaise, puree the basil, 1/4 cup of the mayo, lemon juice and mustard in a blend until smnooth. Stir in the rest of the mayo. Refrigerate until needed.
  • Fry the bacon and drain.
  • Put half the flour on a plate or waxed paper. Combine the other half of the flour, all the cornmeal, and salt and pepper to taste. Arrange the flour, egg and cornmeal mixture in a row on a work surface. Dip each green tomato slice in flour, then egg, then cornmeal mixture, coating thickly. Pat the coating on. Fry in hot oil 2 minutes per side. Drain.
  • Make sandwiches by spreading bread with mayonnaise, then stacking green tomato, bacon, sliced tomato alternately. Top with arugula.

Nutrition Facts : Calories 608.1, Fat 30.8, SaturatedFat 6.8, Cholesterol 60, Sodium 873.4, Carbohydrate 71.4, Fiber 4.9, Sugar 13.1, Protein 14

FRIED GREEN TOMATO BLT



Fried Green Tomato BLT image

Provided by Rhoda Boone

Categories     Sandwich     Pork     Tomato     Kid-Friendly     Dinner     Lunch     Lettuce     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 2 servings

Number Of Ingredients 18

For the fried green tomatoes:
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup buttermilk
3 dashes hot sauce
Vegetable oil, for frying
1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch thick
for the sandwich:
2 pieces green leaf lettuce
2 slices red tomato
1/2 ripe avocado, sliced
4 slices thick-cut bacon, cooked until crisp
2 tablespoons mayonnaise

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.

FRIED GREEN TOMATO "BLT"



Fried Green Tomato

Categories     Leafy Green     Pork     Tomato     Appetizer     Bake     Basil     Summer     Prosciutto     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

2 cups loosely packed fresh basil leaves
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
18 1/8-inch-thick slices pancetta*
18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
1 cup all-purpose flour
1/2 cup yellow cornmeal
3 large eggs, beaten to blend
1 cup olive oil
6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
1 1/2 cups thinly sliced arugula

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.

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