Fried Green Tomato BLT

1. The Fried Green Tomato Bacon Lettuce & Tomato with Goat Cheese Spread

fgtblt

One of my favorite sandwiches of all-time is the FGTBLT. I saw it for the first time on the menu at the Hominy Grill in Charleston, SC while my girlfriend and I were bicycle touring through the state, but I failed to order one then and there. However, the idea stuck with me, and once I was settled again (in a place with a kitchen) I endeavored to make this sandwich for lunch one day. It has quickly become an obsession, and I usually commit to making them whenever I see Green Tomatoes for sale somewhere, as they were at the farmer’s market the day before yesterday. My sandwich differs from most others that I’ve seen on menus here and there, including Hominy Grill, because I include fresh tomatoes, as well as the fried ones. Here I will describe how I make these giants of the sandwich world.

Ingredients: Green Tomatoes, Fresh Tomatoes, Thick-cut Bacon, Lettuce, A Good Loaf of Bread, Goat Cheese, a splash of heavy cream or milk, Flour, 2 Eggs, Panko (bread crumbs), Canola Oil, Spices

To begin, the Bacon:

dsc_1421

When I cook bacon, I cook it in the toaster oven, and there are a number of reasons why. The first is because of the uniform nature this method facilitates. Each slice come out equally crisp, and shaped almost exactly alike from piece to piece. The second is because I always save my bacon fat, something I recommend that everyone who loves bacon do, and this method leaves the fat relatively clean compared with pan frying. Bacon fat is great for SO many things, including sautéing, biscuits and gravy, and if you save enough, confit. I could go on: Save your bacon fat! And the third reason is because it’s easy to clean up.

This is what you do: Turn the toaster-oven on to 375º, line the mini baking sheet included with tin foil (or if you don’t have one, just shape the tin into a pan), fit as many pieces as will fit or you want to make, and then put it in the oven and let it bake until it reaches your desired crispiness. This is how it comes out:
hoverbacon

I know, it’s undeniable.

Now for the Green Tomatoes:

greentomato

You will need one bowl with flour in it, a second bowl with the two eggs, lightly beaten, and a third bowl with the panko. If you don’t know what panko is, it is Japanese-style bread crumbs. They are the kind I prefer, but use whatever you like. I usually throw a bunch of herbs and spices into the panko, such as minced parsley, cayenne, red pepper flakes, salt & pepper–use whatever you like–and then mix it up really well. Another good addition is parmesan cheese. I use parmesan in this recipe, but it’s not essential.

Take the tomatoes, core them, and slice them very thin, say a 1/4″ or so. Next is the assembly line process: 1. Dip each slice in the flour, shake off the excess. 2. Dip the slice in the egg, shake off the excess. 3. Cover and press the panko mixture into the tomato slice. 4. Set breaded tomato slice aside. Repeat until you lose your mind, or you run out of slices, whichever comes first.

Next, heat a large, heavy skillet on the stove at medium-high heat with about 1/4″ inch of canola oil. A good way to gauge when the oil is ready for frying is to place a couple of un-popped popcorn kernels in the pan and wait for them to pop. When they pop, the oil’s ready. Start frying! Place the tomato slices around the pan, but don’t crowd them, stick to four at a time. This is to insure that the tomatoes don’t reduce the temperature of the oil. Check to make sure they are frying evenly, and if not rotate them. Once they are golden brown on the one side, flip them over, and do the same on the other. Add more oil as needed. Lay the cooked tomatoes on a paper towel to soak up some of the excess oil. When they’re all done they should look something like this:

friedgreentomatoes

Making the goat cheese spread is a breeze. Simply take a good portion of soft goat cheese, add a splash of heavy cream or milk, and whip it together until it reaches a smooth consistency. Don’t buy goat cheese spread! It costs twice as much, and this is just as good! You can even mix in herbs to your own liking.

Finally, all you have left is assembly. Toast the bread if you like it toasted, slice the fresh tomatoes, tear off a couple pieces of lettuce, spread the goat cheese on the toast, and stack it as high as you dare!.

fgtblt


9 Responses to “Fried Green Tomato BLT”

  1. that looks delicious!!!!

  2. I am so excited to try this recipe!! Thanks for sharing!!

  3. [...] we’re settled again, I’ll have to make my own version of this for inclusion in “My Favorite Sandwiches.” Next, we worked our way down Decatur Street. We stopped at a local artists gallery and [...]

  4. What an amazing idea! A fried green BLT sandwich! That sandwich looks so good!

  5. I can’t wait to try this out! It will certainly replace my regular BLT as a favorite comfort lunch.

  6. What a fun take on a “traditional” sandwich!

  7. love, in. bravo.

  8. [...] of making your own bacon is that you end up with a boat load of bacon fat. I’ve said it before and I’ll say it again: save your bacon fat! Otherwise, you might not ever be able to make [...]

  9. [...] and sliced thin • 1/2lb bacon, sliced pretty thin, cooked halfway. I bake mine in the oven (see this post) • caramelized onion (see this post) • baby spinach (optional) • chives Preheat Oven to [...]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
Follow

Get every new post delivered to your Inbox.

Join 35 other followers

%d bloggers like this: