The classic BLT, a tried-and-true Southern favorite, gets taken to new heights with crunchy fried green ’maters and a generous slather of pimiento cheese.

Makes 4
  • 8 slices white bread, lightly toasted
  • 8 slices thick-cut bacon, cooked until crisp
  • 8 Fried Green Tomatoes (recipe follows)
  • Pimiento cheese, green leaf lettuce, and sliced red tomato, to serve
Fried Green Tomatoes
  • 1 cup whole buttermilk
  • 1 cup plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  • Vegetable oil, for frying
  • 2 large green tomatoes, sliced ¼ inch thick
  1. Layer each of 4 bread slices with 2 slices bacon, 2 Fried Green Tomatoes, pimiento cheese, lettuce, red tomato, and remaining bread as desired. Serve immediately.
Fried Green Tomatoes
  1. Place buttermilk in a shallow dish. In another shallow dish, whisk together cornmeal, flour, salt, black pepper, and red pepper; set aside.
  2. Fill a large cast-iron skillet halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. Working in batches, dip tomatoes in buttermilk, letting excess drip off. Dredge tomatoes in cornmeal mixture to coat, gently shaking off excess. Fry tomatoes in batches until golden brown, 5 to 6 minutes. Remove using a slotted spoon, and let drain on paper towels. Let cool slightly.



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