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Fried Green Tomato BLT

Source of Recipe


From "The Great Southern Food Festival Cookbook"



List of Ingredients



• 8 slices thick-cut bacon
  
• 1/2 cup all-purpose flour
  
• 1/4 cup cornmeal
  
• Salt and freshly ground black pepper to taste
  
• 1 cup milk
  
• 1/4 cup vegetable oil
  
• 3 or 4 large green tomatoes, sliced 1/4-inch thick
  
• 1/4 cup mayonnaise
  
• 8 slices lightly toasted bread
  
• 1 large bunch arugula, stems removed, washed and patted dry
  






Instructions



1. Fry the bacon over medium heat until just browned and crispy. Drain on paper towels. Drain the bacon drippings into a cup; set aside. Wipe the skillet with a paper towel.
   
   
2. Combine the flour, cornmeal, salt, and pepper in a medium bowl. Add the milk and stir well. Add the oil and reserved bacon drippings to the clean skillet. Place the skillet over medium-high heat. Working in batches, dip the tomato slices in the batter, letting any excess drip back into the bowl. Fry the tomatoes in the hot oil for about 3 minutes per side or until golden brown. Add more oil to the pan if necessary. Drain the tomatoes on paper towels.
   
   
3. Spread about 1-1/2 teaspoons of the mayonnaise on one side of each slice of toast. Lay 2 slices of bacon over each of 4 slices of toast. Top with two fried green tomato slices and some of the arugula. Cover with the remaining 4 slices of toast, mayonnaise-side down.
   
   Makes 4 sandwiches.