A classic BLT featuring fried green tomatoes, spicy arugula, and a homemade lemon basil yogurt aioli. This staple sandwich has a Southern twist.
Course Lunch
Cuisine American, Southern
Keyword aioli sauce, BLT, fried green tomatoes, sandwiches
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 2sandwiches
Ingredients
FRIED GREEN TOMATO INGREDIENTS
2largegreen tomatoes, sliced into ½-inch thick rounds
2eggs
1/4cupmilk
1cupqcornmeal
1/3cupplain breadcrumbs
1tbspseasoning salt
1/4cupextra-virgin olive oil
LEMON BASIL AIOLI INGREDIENTS
1/2cupplain Greek yogurt
1/4cupfresh basil leaves, finely chopped
zestofone lemon
pinchofsalt
pinch ofground black pepper
BLT SANDWICH INGREDIENTS
4slicesof bread, toasted
8slicesof cooked bacon
slicesoffried green tomatoes (see above)
1cupfresh arugula
lemon basil aioli (see above)
Instructions
FRIED GREEN TOMATOES COOKING INSTRUCTIONS
Slice the tomatoesinto ½-inch thick rounds. Lay on a paper towel and sprinkle lightly with salt. Let rest 5 minutes.
Beat eggs and milk together in a medium dish.
Whisk together the cornmeal, breadcrumbs, and seasoning salt in a medium dish.
Dip a tomato slice in the egg wash, then dredge in the cormeal mixture so both sides are evenly coated. Repeat with remaining slices.
Heat the oil in a large skillet on medium-high heat. Once your oil is really hot – i.e., immediately sizzles when you drop a few breadcrumbs in – place your battered tomato slices in the pan, about 4 slices at a time. Let tomatoes fry 3-4 minutes, or until golden brown, on each side.
Remove fried green tomatoes to a paper towel-lined plate and set aside. Repeat process with remaining slices until all tomatoes are cooked.
LEMON BASIL AIOLI INSTRUCTIONS
Spoon the yogurt into a small bowl.
Chop basil and add it to the yogurt.
Zest the lemon into the yogurt. Add a pinch of salt and pepper, then mix all ingredients together until thoroughly combined.
ASSEMBLING THE FRIED GREEN TOMATO BLTs
Take two slices of toasted bread. Spread one side of each slice with the lemon basil aioli.
Pile a handful of arugula onto yogurt-covered slice, then add 4 slices of bacon. Add 1-2 slices of fried green tomato.
Add a little bit more arugula on top of the tomato, then place other slice of bread on top, aioli-covered side down. Press down lightly, then cut sandwich in half. Serve warm or at room temperature.