YALL. If this sandwich isn’t from pregnancy heaven, I don’t know what is. I have about zero interest in vegetables these days (which is super weird for me) – unless they are raw and sitting between two pieces of toasty bread. And preferably with a decadent sauce of some sort.
I was actually transferring recipes from my old website when I came across this one. And tiny baby immediately was like “we need that.” So obviously, in the best interest of my growing baby, I decided to fry up some green tomatoes & make the ultimate BLT.
Look at all those gorgeous ingredients! No need for fancy bread here. Just some hearty, whole grain bread that makes you feel a little better about eating this two days in a row. #noshame
You’ll see the recipe for the chipotle mayo at the below (spoiler alert – its super easy). But I wanted to focus on the step-by-step process of getting a good breading on your tomatoes. This should help you to get a really yummy, crispy fried green tomato (even if you’re gluten-free).
Here’s my traditional set up: the dry-wet-dry method.
In the first bowl, you have organic flour and italian herbs. If you’re gluten-free, just sub for gluten-free all purpose flour. There’s no reason for you to miss out on this one! My favorite brands are Pamela’s and King Arthur Flour.
In the second bowl, whisk together the milk and egg. I used almond milk since I am (sadly) having to go dairy-free. I noticed absolutely no difference in using almond milk compared to regular milk, and neither did the husband.
Plain organic breadcrumbs are what fills the final bowl. Again, there are awesome gluten-free substitutions for this! I prefer the panko breadcrumbs, but I was running low and ended up having to mix with organic italian breadcrumbs.
Either way, the flavor was delicious. Note that I don’t add salt to any of the breading. The salt is going to come from your sauce! But if you plan to eat these completely plain, i would add a little salt and pepper to the flour mixture.
Pete & Gerry’s are my go-to eggs for mornings and for recipes like this one. They’re organic, which means the chickens are fed only non-GMO feed. And they aren’t allowed to be pumped with antibiotics or growth-promoting hormones.
But Pete & Gerry’s also pride themselves on being free-range AND certified humane. That means the chickens are treated well and have outside time. I love that they stick to higher standards and raise happy, healthy chickens.
Now that you have your set up ready, its time to prepare those fried green tomatoes! I suggest breading all the tomatoes at once. Have them ready on a plate before you begin frying so you can do quick batches.
After slicing the tomatoes, bread them one at a time.
Get a thin coat of the flour mixture on both sides of the slices. Make sure the whole surface is covered, because this is what binds the other layers to the tomato. Shake off the excess flour before transferring to the egg & milk mixture.
Dunk your floured tomato under the liquid with a fork. Allow the extra to drip off before moving it over to the breadcrumbs.
As you can see, the flour sticks to the wet tomato, the egg sticks to the dry flour, and the breadcrumbs stick to the wet egg. This is how you create a breading that clings to the tomato, even while frying.
Let’s get our pan ready.
I love to use my cast iron skillet for frying. It stays good and hot, so you get a really crunchy fry. I set my heat to medium, and bump it up just a bit if I notice the breading isn’t frying quickly enough.
Fry the tomatoes in small batches so you don’t overcrowd the pan. About 3 minutes on each side or until browned. Drain them on a paper towel to get rid of excess oil.
Aren’t they gorgeous?! We always make extra because we are bound to eat at least half of them before we even get to the sandwiches.
Toast your bread and slather both sides with chipotle mayo. Layer on the sliced avocado, spinach, bacon, and then the tomatoes.
Man, how I wish I could see your face when you bite into this. This sandwich is happiness. Bon appetite!
Fried Green Tomato BLT Recipe
- 8 slices bread (gluten-free if needed)
- 1 hass avocado
- 1 cup organic spinach
- 8 slices bacon
- 2 green tomatoes
Fried Green Tomatoes
- 1/2 cup organic all-purpose flour (gluten-free if needed)
- 1 tbsp italian herbs
- 1 organic egg
- 1/4 cup almond milk
- 1-2 cups organic breadcrumbs (gluten-free if needed)
- 1/2 cup high-heat oil*
- 1/2 cup Just Mayo
- 2 large chipotle peppers in adobo
- splash lime juice
- sprinkle sea salt
Make your chipotle mayo. Place all the ingredients in a food processor and puree until well combined. Store in the fridge until ready to use.
Crisp up your bacon in a pan and drain on a paper towel.
Rinse and dry the tomatoes. Cut them into quarter-inch slices. Prepare your bowls for the breading process. In the first bowl, mix the flour and italian herbs together with a fork. For the second bowl, whisk together the egg and milk. In a third bowl, place 1 cup of breadcrumbs, keeping the other cup to the side in case you need it.
Bread your tomatoes. One by one, place slices in the flour mixture and make sure both sides are coated. Shake off the excess and transfer to the egg mixture. Using a fork, dunking the whole slice under the liquid. Allow any excess to drip off before transferring to the breadcrumbs. Make sure the tomato is coated completely and set aside on a plate while you prepare the remaining tomatoes. Do not overlap the breaded tomato slices.
Add 1/4 cup of oil* to your cast iron skillet or non-stick pan. Place over medium heat. Cook the tomatoes in small batches for about 3 minutes on each side, or until golden brown. Drain on a paper towel to remove excess oil.
Build your sandwiches! Toast your bread if desired and slather both pieces with chipotle mayo. Layer 1/4 of a sliced avocado on each sandwich, along with spinach, bacon and 2 fried green tomato slices. Cut in half and enjoy!
*Use an oil that can withstand high heat without burning. Organic/non-GMO grapeseed oil is a great option, as well as sunflower oil.