Fried Green Tomato BLT with Sweet Basil Mayo

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Sweet Basil Mayo:
  • 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
  • Sandwich:
  • 16 (1/8-inch thick) slices pancetta
  • 8 slices country sandwich bread
  • 1 cup loosely packed arugula
  • Kosher salt and freshly cracked black pepper
  • Fried Green Tomatoes:
  • 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
Directions
  • 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.


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