Taste of Home
Southern Fried BLT
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I’m really not big on tomatoes—but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you’ve gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. —Stacy King, Rome, Georgia
Ingredients
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1/2 cup cornmeal
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3 tablespoons all-purpose flour
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Dash pepper
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2 medium green tomatoes, sliced 1/4 in. thick
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Oil for frying
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8 slices whole wheat bread, toasted
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1/2 cup mayonnaise
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12 cooked bacon strips
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Iceberg lettuce leaves
Directions
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1.
In a shallow bowl, mix cornmeal, flour and pepper. Dip tomato slices in cornmeal mixture to coat both sides; shake off excess.
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2.
In a large skillet, heat 1/4 in. of oil until hot. In batches, fry tomato slices until browned, 2-3 minutes per side. Drain on paper towels.
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3.
To serve, spread each slice of toast with mayonnaise. Layer half of the slices with bacon, fried tomatoes and lettuce; top with remaining slices.
Nutrition Facts
1 sandwich: 634 calories, 45g fat (8g saturated fat), 36mg cholesterol, 985mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 20g protein.
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