Fried Green Tomato BLT

Editor
Give your BLTs a spicy Southern twist this tailgating season
Fried Green BLT

Charleston’s Magnolias

If you really want to impress at your next tailgating party, try your hand at this Southern-fried take on the BLT. Featuring homemade jalapeño cornbread, pimento cheese spread, classic fried green tomatoes, and plenty of bacon, this recipe may be involved, but it is beyond worth it.

This recipe is courtesy of Charleston’s Magnolias.

4
Servings
Deliver Ingredients

Ingredients

For the jalapeño yeast cornbread

  • 4 Teaspoons yeast
  • 1/4 Cup lukewarm water
  • 1/3 Teaspoon salt
  • 1 Tablespoon sugar
  • 1/4 Cup lard
  • 1 Tablespoon malt extract
  • 1/8 Cup dried ground jalapeños
  • 4 1/2 Cups unbleached enriched flour
  • 1 Cup de-germinated yellow cornmeal

For the pimento cheese spread

  • 1 1/4 Pound shredded sharp white Cheddar cheese
  • 1/4 Cup grated Parmesan cheese
  • 1 Cup chopped pimiento-stuffed green olives
  • 1/4 Cup mayonnaise
  • 1 Tablespoon chopped fresh parsley
  • 1/2 Teaspoon freshly ground black pepper
  • 2 1/2 Cups jarred red pimientos, drained, rinsed, and diced
  • Dash of ground red pepper

For the fried green tomatoes

  • 3 Cups all-purpose flour, seasoned with salt and pepper
  • 3 Cups buttermilk
  • 3 eggs
  • 2 Cups panko bread crumbs
  • 3/4 Cups yellow cornmeal
  • 1/3 Cup fresh basil, julienned
  • 4 whole green tomatoes, cut in 1/4-inch-thick slices
  • 4 Cups canola oil

To assemble sandwich

  • 2 Tablespoons melted butter
  • 8 slices toasted jalapeño cornbread
  • 2 Cups pimento cheese spread
  • 16 slices Applewood-smoked bacon, cooked
  • 12 slices fried green tomatoes
  • 1 head red leaf lettuce, chilled

Directions

For the jalapeño yeast cornbread

Dissolve yeast in water.



Mix all ingredients together, knead, and cover dough to let rise until double in size. 

 


Punch down dough and shape in loaf pans. Let rise again until double in size. 




Bake at 400 degrees F for 25 minutes. 



Score the top and bake 10 more minutes.

 

For the pimento cheese spread

In a mixing bowl, combine all of the ingredients except the ground red pepper and mix well.



Season to taste with ground red pepper.



Store in the refrigerator until ready to use.

For the fried green tomatoes

In a container or plastic bag, place the seasoned flour.



In a second container or bag, mix the buttermilk and eggs together.



In a third container or bag, mix the panko, cornmeal and basil.



Evenly coat all tomatoes in the seasoned flour, shaking off the excess.



Place in the buttermilk mixture, remove the tomatoes, and shake off any excess.



Place tomatoes in the final container of panko-cornmeal mixture, making sure to coat them well.



(As you work to coat the tomatoes, try to keep one hand dry and use your other hand for the wet steps.)



In a large skillet or deep fryer, heat the canola oil to 325 degrees F.



Fry the tomatoes in small batches until golden brown, about 3–4 minutes.



Place on a brown paper bag to drain and keep warm.

To assemble sandwich

Butter both sides of jalapeño cornbread.



Brown cornbread on griddle.



Spread a thin layer of pimento cheese on one side of each piece of bread.



Lay pimento cheese sides up and top half of the slices with 3 slices of fried green tomatoes, 4 slices of bacon, and 3 red leaf lettuces leaves.



Place the remaining slices bread on top, pimento cheese side down.



Carefully cut the sandwich in half using a serrated knife.



Place a toothpick in each half to hold it together. Enjoy.

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