The classic BLT, a tried-and-true Southern favorite, gets taken to new heights with crunchy fried green ’maters and a generous slather of pimiento cheese.
BLFGTs
Makes 4
Ingredients
- 8 slices white bread, lightly toasted
- 8 slices thick-cut bacon, cooked until crisp
- 8 Fried Green Tomatoes (recipe follows)
- Pimiento cheese, green leaf lettuce, and sliced red tomato, to serve
Fried Green Tomatoes
- 1 cup whole buttermilk
- 1 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- Vegetable oil, for frying
- 2 large green tomatoes, sliced ¼ inch thick
Instructions
- Layer each of 4 bread slices with 2 slices bacon, 2 Fried Green Tomatoes, pimiento cheese, lettuce, red tomato, and remaining bread as desired. Serve immediately.
Fried Green Tomatoes
- Place buttermilk in a shallow dish. In another shallow dish, whisk together cornmeal, flour, salt, black pepper, and red pepper; set aside.
- Fill a large cast-iron skillet halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
- Working in batches, dip tomatoes in buttermilk, letting excess drip off. Dredge tomatoes in cornmeal mixture to coat, gently shaking off excess. Fry tomatoes in batches until golden brown, 5 to 6 minutes. Remove using a slotted spoon, and let drain on paper towels. Let cool slightly.
