| Level: | Easy |
| Total: | 55 min |
| Prep: | 45 min |
| Cook: | 10 min |
| Yield: | 1 sandwich |
Ingredients
- 1/2 cup finely chopped shallots
- 4 cloves garlic, minced
- 1/2 tablespoon Creole mustard
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons sweet Hungarian paprika
- 2 teaspoons cayenne
- 4 lemons, juiced
- 1 cup prepared horseradish
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 1/2 cup finely chopped scallion
- 3 cups buttermilk
- 1/2 tablespoon kosher salt, plus more for seasoning
- 1/4 tablespoon cracked pepper, plus more for seasoning
- 1 egg
- 3 cups all-purpose flour
- 1/2 tablespoon Creole seasoning
- 1/4 tablespoon garlic powder
- 1 quart vegetable oil
- 1 green tomato, sliced into 3 thick slices
- 2 (1/2-inch) slices pain de mie bread
- 1/4 cup softened butter
- 1 Roma tomato, sliced into 4 thick slices
- 4 (1/4-inch thick) slices bacon, cooked until crispy
- 1/4 cup arugula
Instructions
- The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT’s with the summer’s best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn’t pass it up. This is where the Green Tomato BLT came from.
- For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
- For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
- Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
- Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
- Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
- To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.
- Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
- Slice in half and enjoy.
Reviews
My fav restaurant makes a fried green tomato BLT, but I have to add chipotle mayo to it to make perfect!
I read several of the recipe reviews concerning this recipe. Some of the reviewers didn’t read the entire recipe or they would have read the the recipe is a resturant bulk recipe. For home use you must divide the recipe down to the porportions you intend to use. Therefore the olive oil amounts in the remoulade spread is correct for the recipe. Now I’ve had this recipe in Atlanta and it is delicious, of course I think most Green Fried Tomatos sliced and cooked properly are good. It’s sort of like butter, everything is good on butter. What makes this special is it’s built on a BLT sandwick. Great Job, and thank you for the recipe, it’s worth it.
Here are the corrections that I tried.
1 1/4 tablespoons of olive oil. (Could be cups, but then the remoulade would be like soup)
350 degrees fahrenheit on the oil.
Too bad these guys don’t fix the recipes. The sandwich was amazing.
1 1/4 tablespoons of olive oil. (Could be cups, but then the remoulade would be like soup)
350 degrees fahrenheit on the oil.
Too bad these guys don’t fix the recipes. The sandwich was amazing.
I’ll have out a loan to purchase that much olive oil…. 1 1/4 gallons?
Since I have not tried this recipe, I will give i5 a 3 so as not to change the current rating. I would like to suggest that when a recipe is not correct, as this one is not, that we comment to that effect and then flag the comment. We will then know that FN is aware that the recipe is correct and if they care, perhaps they will correct it. I flagged the posts for this recipe that indicate the recipe is wrong, as in flagging it, I suggested FN correct the recipe. We shall see.
I have tried to give this 5 stars, but my computer wouldn’t mark the 5th one. I made this for us and this sandwich is awesome!
I’m sorry to see Nick getting some bad ratings for a great sandwich due to lack of proof reading. The sauce is divine and the sandwich creative. I love overstuffed sandwiches and if the judges are looking for delicacy they are not familiar with the he-man division. I think Nick should have won the throwdown and look forward to seeing him return with more great recipes. (And please fix the recipe.
The remoulade and other measurements are for making a big batch of sandwiches. 1 1/2 gallons of olive oil would cost a fortune these days. I used a vegtable oil. The tomato slices,bacon slices and bread are for dressing one sandwich. Cut the remolade by 2/3, the same with the buttermilk, flour etc. and you can make it in smaller quantities. Great sandwich.