The Unsung Hero of Summer: Fried Green Tomato BLT with Basil Mayo

There’s a certain magic that happens when the dog days of summer arrive, and the garden starts overflowing with bounty. For me, it’s always been about those slightly tart, perfectly firm green tomatoes. While the sweet red ones get all the glory for canning and jams, there’s a special thrill in snagging a basket of those verdant orbs just before they blush ripe. My grandmother, bless her heart, had a knack for turning these underappreciated gems into pure gold. She’d fry them to a golden crisp, their tangy bite a delightful counterpoint to smoky bacon and creamy mayonnaise, and this Fried Green Tomato BLT, elevated with a zesty basil mayo, is a direct homage to her kitchen wisdom. It’s a sandwich that doesn’t just fill your belly; it transports you straight to a sun-drenched porch, cicadas buzzing their afternoon symphony.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 6 sandwiches
• Dietary Type: Not specified

Ingredients

For the Basil Mayo:

• 2 cups loosely packed fresh basil
• 1 1/4 cups mayonnaise
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard

For the Fried Green Tomatoes & Sandwiches:

• 18 slices bacon
• 6 big green tomatoes, sliced into 18 slices (ensure no red is visible on the tomatoes)
• 1 cup flour
• 1/2 cup yellow cornmeal
• 1 egg, beaten
• Oil, for shallow frying
• Sliced red and yellow tomatoes (optional, if time permits)
• 1 1/2 cups sliced arugula
• 12 slices good bread

Equipment Needed

• Blender or food processor
• Large skillet or frying pan
• Plate or waxed paper (for flouring)
• Shallow dishes or plates (for breading station)
• Wire rack set over a baking sheet (for draining)
• Slotted spoon or spider strainer

Instructions

1. Prepare the Basil Mayo: In a blender or food processor, combine the basil, 1/4 cup of the mayonnaise, lemon juice, and Dijon mustard. Process until the mixture is smooth and vibrant green. Scrape down the sides as needed. In a separate bowl, combine this basil mixture with the remaining 1 cup of mayonnaise. Stir until thoroughly incorporated. Cover and refrigerate the basil mayo until ready to assemble the sandwiches. This allows the flavors to meld beautifully.

2. Cook the Bacon: Place the bacon slices in a large skillet over medium heat. Cook until crispy and golden brown. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain any excess grease. Reserve about 1 tablespoon of the rendered bacon fat in the skillet for frying the tomatoes, if desired, or wipe the skillet clean and prepare for frying with fresh oil.

3. Set Up the Breading Station: On a plate or a piece of waxed paper, spread out 1/2 cup of the flour. In a second shallow dish, combine the remaining 1/2 cup of flour with the yellow cornmeal. Season this cornmeal mixture generously with salt and pepper to taste. In a third shallow dish, whisk the egg until lightly beaten. Arrange these three stations – the plain flour, the beaten egg, and the seasoned cornmeal mixture – in a logical row on your work surface.

4. Bread the Green Tomatoes: Take each green tomato slice and first dredge it lightly in the plain flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, coat it generously with the cornmeal mixture, pressing gently to ensure the coating adheres well. You want a nice, thick coating that will crisp up beautifully when fried. Place the breaded tomato slices on a clean plate or platter as you work.

5. Fry the Green Tomatoes: Heat enough oil in your skillet over medium-high heat for shallow frying (about 1/4 inch deep). Once the oil is shimmering (around 350°F or 175°C), carefully add the breaded green tomato slices in a single layer, being careful not to overcrowd the pan. Fry for approximately 2 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider strainer to carefully remove the fried tomatoes from the hot oil and place them on a wire rack set over a baking sheet to drain any excess oil. This step is crucial for achieving that perfect crisp texture.

6. Assemble the Sandwiches: Spread a generous amount of the prepared basil mayonnaise on both slices of bread. On the bottom slice of bread, begin layering your ingredients. Start with a few slices of the fried green tomato. Next, add a couple of strips of the crispy bacon. If you are using them, add a few slices of the fresh red and yellow tomatoes for an extra burst of flavor and color. Top with a nest of fresh arugula. Place the other slice of bread, mayo-side down, on top to complete your sandwich. Repeat this process for all six sandwiches.

Expert Tips & Tricks

• Tomato Selection: The key to perfect fried green tomatoes is using truly green tomatoes that are firm and unripe. Avoid any tomatoes that show even the slightest hint of pink or red blush, as these will be softer and can become mushy when fried.
• Breading Technique: For an extra-crispy coating, you can double-dip the tomatoes. After the initial breading, dip them again in the egg and then back into the cornmeal mixture. This creates a thicker, more substantial crust.
• Oil Temperature: Maintaining the correct oil temperature is vital. If the oil is too cool, the tomatoes will absorb too much grease and become soggy. If it’s too hot, the coating will burn before the inside has a chance to heat through. A kitchen thermometer is a worthy investment for frying.
• Draining is Key: Don’t skip the draining step! Letting the fried tomatoes and bacon rest on a wire rack allows air to circulate, preventing them from steaming and becoming soggy.
• Make Ahead Components: The basil mayonnaise can be made a day in advance, and its flavor will actually improve as it sits. The bacon can also be cooked ahead of time and reheated briefly in a skillet or oven to re-crisp it before sandwich assembly.

Serving & Storage Suggestions

These Fried Green Tomato BLTs are best served immediately after assembly to enjoy the contrasting textures of crispy fried tomato, crunchy bacon, and fresh greens. They make a fantastic lunch or a light dinner.

For leftovers, it’s important to note that fried foods are at their peak when fresh. If you have any assembled sandwiches remaining, wrap them tightly in plastic wrap or place them in an airtight container. They will keep in the refrigerator for up to 1 day. However, the fried tomatoes will lose some of their crispness upon refrigeration. To reheat, a quick turn in a hot oven (around 375°F or 190°C) on a baking sheet can help revive some of the crispness, but they are rarely as perfect as when first made. It’s truly a dish designed for immediate enjoyment.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	608.1 kcal
Calories from Fat
Total Fat	30.8 g	47%
Saturated Fat	6.8 g	33%
Cholesterol	60 mg	20%
Sodium	873.4 mg	36%
Total Carbohydrate	71.4 g	23%
Dietary Fiber	4.9 g	19%
Sugars	13.1 g	52%
Protein	14 g	27%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose baking blend. Ensure your cornmeal is also certified gluten-free.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cornmeal mixture for a spicier breading. You could also add a thin layer of your favorite hot sauce to the sandwich before topping.
• Herbal Alternatives: If basil isn’t your favorite, try using fresh parsley, cilantro, or a blend of herbs in the mayonnaise for a different flavor profile.
• Vegan Option: To make this vegan, substitute the mayonnaise with a vegan alternative, omit the egg (you can try a flax egg or simply rely on the flour and cornmeal adhering), and replace the bacon with a plant-based bacon substitute.

FAQs

Q: Why is it important to avoid red on the green tomatoes?
A: Red parts of a green tomato indicate ripeness, meaning they are softer and will not hold their shape or texture as well when fried, potentially leading to a mushy result.

Q: Can I bake the green tomatoes instead of frying them?
A: While baking is an option, it will yield a different texture. For the signature crispness of this dish, frying is the recommended method.

Q: How can I make the breading stick better?
A: Ensure each tomato slice is well-coated at each stage of the breading process (flour, egg, cornmeal) and pat the coating on gently to help it adhere.

Q: My fried green tomatoes are not crispy. What did I do wrong?
A: This could be due to oil temperature being too low, overcrowding the pan, or not draining them properly after frying. Ensure your oil is hot and fry in batches.

Q: Can I use other types of tomatoes?
A: While this recipe specifically calls for green tomatoes for their tartness and texture, very firm, underripe red tomatoes might work in a pinch, but the flavor and texture will be different.

Final Thoughts

This Fried Green Tomato BLT with Basil Mayo is more than just a sandwich; it’s a celebration of summer’s fleeting bounty and a testament to how simple, fresh ingredients can create something truly extraordinary. It’s the kind of dish that sparks conversation and brings smiles to faces, perfect for a casual weekend lunch or a delightful addition to a picnic basket. I encourage you to gather your ingredients, embrace the process, and savor every delicious, crispy bite. Serve it with a side of sweet potato fries or a light, crisp coleslaw for a complete summer meal. Enjoy the taste of pure, unadulterated summer sunshine!