So we made BLT's and fried green tomatoes...and then decided to put it together and it was nothing short of amazing. Of course the bread and bacon are key. The bread we used sliced brioche and toasted it and the back was thick cut and smoked. The tomatoes came from Art's (Adam's dad's) garden and we sliced em thick and then dipped and fried on medium heat in a caste iron skillet. I also made an amazing remoulade to put on the tomatoes that transferred beautifully to the sandwich!
FRIED GREEN TOMATOES INGREDIENTS
4 medium, firm green tomatoes
1 cup of flour
1 Cup of panko crumbs
1 Tbsp Cajun seasoning
1/2 Tbsp of garlic salt
1 cup milk or buttermilk
2 eggs
1/2 cup cornmeal
Salt & Pepper to taste
1/2 cup of extra virgin olive oil
INSTRUCTIONS 1 Slice unpeeled tomatoes into 1/4 inch slices. 2 In one shallow bowl add the flower, cornmeal, and the salts and seasonings. Then mix that all together. In a second shallow bowl add the panko crumbs. 3 Then in a third bowl, beat the egg and milk (or buttermilk) together. 4 In the skillet heat the oil (you may need more) on medium heat and then take each slice and dip into the milk/egg, then put into the flour mixture and then roll in panic...then fry for 3-5 minutes on each side or until brown. Make sure you set the cooked tomatoes on something so they can drain as they dry.
5. Take the bread and toast it. Put may on one side of one slice and the remoulade on the other slice. Then stack with bacon, lettuce...onion or avocado if you want...and finally the friend green tomatoes!!
FOR THE REMOULADE
Ingredients
2 cups mayo or veganaise
1 tbsp lemon juice
1 tbsp Garlic spread
1 tbsp paprika
2 tbsp of dijon mustard
2 tbsp of minced garlic
1 tbsp of ketchup
1 tbsp worcestershire sauce
1 tsp creole seasoning
1 tsp horseradish sauce
MIX IT ALL TOGETHER AND REFRIDGERATE FOR A HALF HOUR...then SERVE!
