Recipe courtesy of Nick Melvin
Save Recipe Print
55 min
45 min
10 min
1 sandwich


Fried Green Tomatoes:


The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.

For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.

For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.

Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.

Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.

Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.

To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.

Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.

Slice in half and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.


Fried Green Tomato BLT with Remoulade Sauce

Recipe courtesy of Bobby Flay

Fried Green Tomato BLT with Sweet Basil Mayo

Recipe courtesy of Kelsey Nixon

Fried Green Tomato Sandwich

Recipe courtesy of Jim's Drive In

Fried Green Tomato Sandwiches

Recipe courtesy of Food Network Kitchen

Fried Green Tomato Parm Sandwiches

Recipe courtesy of Jeff Mauro

Fried Green Tomato and Crab Salad with Sumac Vinaigrette

Recipe courtesy of Debbie Martin

Crunchy Fried Green Tomatoes with Fresh Tomato Salsa

Recipe courtesy of Gourmet Magazine

Fried Green Tomato Salad with Balsamic Vinaigrette Dressing

Recipe courtesy of Kimberly Schlapman

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories