It’s crunchy and salty and sour and bold. This BLT with fried green tomatoes and a lemon-garlic aioli is the result of the relaxing week I took off to train my puppy. While she was sleeping, as puppies often do, I had time to tend to the garden, clean the house, get my life in order, and what else — have a food epiphany!
This one has its roots in the day I picked up Tess (my puppy). As I walked through the front door of my parents’ house around lunch time, I was hit with the unmistakable aroma of fried bacon. I knew instantly what Mom was serving: BLTs. My dad is a sucker for a ripe, red, garden tomato.
I, however, am a sucker for fried green ones.
So here’s my creation. I’m sure it’s been done before, but the lemon-garlic aioli and Old Bay-parmesan breading for the tomatoes make these awfully special.
My only tip today: Try these!
Recipe: Fried green BLT with lemon-garlic aioli
Serves one
1 green tomato (yellow or orange will do; it just needs to be firm and unripe)
3 to 4 slices lean bacon
1-1/2 Tbsp yellow corn meal
1 Tbsp parmesan cheese
1/2 tsp Old Bay seasoning
1 or 2 lettuce leaves
2 slices whole wheat bread
Aioli
1 Tbsp light mayo
1/2 tsp brown spicy mustard
1 to 1-1/2 tsp lemon juice
1 clove garlic, minced
2 tsp parmesan cheese
3 leaves fresh lemon verbena or basil (optional)
Fry bacon in a medium skillet over moderate heat until crispy and brown on both sides. While bacon is frying, mix corn meal, the 1 Tbsp parmesan cheese, and Old Bay in a small bowl. Slice tomato, and dredge in breading to coat on both sides. When bacon is done, remove from frying pan and place on a double layer of paper towels to drain. Keep the skillet on moderate heat, and fry the tomatoes in the bacon grease. Flip when brown on one side. If you need extra grease, add a little oil to the pan. When both sides are golden, tomatoes are done. Remove from pan and place on a double layer of paper towels to drain.
In the remaining grease, heat your minced garlic to warm the flavor — Do not brown the garlic. Combine mayo, mustard, lemon juice, the 2 tsp parmesan cheese, herbs, and garlic. Taste, and add more lemon and a pinch of salt and pepper if needed.
Toast bread. Spread aioli on one side of each slice of toast. Layer lettuce, tomatoes, and bacon on one piece of toast, and top with the other. Slice in half, and enjoy!
This goes really well with some sliced ripe tomatoes topped with garlic-flavored olive oil, basil, and salt and pepper. To drink? You can’t go wrong here with a cold beer or a glass of Sauvignon blanc.
*Credit goes to my roommate, Katie, for teaching me how to fry bacon. I admit, being the health freak I’ve been for so long, I’d never done it. But now that stores sell lean bacon and turkey bacon, I’ll definitely be using it more often. Thanks Katie!
September 15th, 2008 at 1:08 pm
Hey Julia,
This one I have to try!! I’m one lucky Mom having such a talented daughter.
September 16th, 2008 at 12:38 am
It’s hard to believe you could resurrect my appetite after the dinner I just ate but you did! This looks amazing! I can almost taste the juicy tomato and bacon. YUM.
September 16th, 2008 at 5:10 am
I found this on TasteSpotting. I absolutely adore friend green tomatoes and this sound incredible! Thanks for a great idea!
September 16th, 2008 at 4:33 pm
What a great idea! We love fried green tomaotes and have them often.
But I never thought of using them in a BLT. Thanks for the idea.
September 18th, 2008 at 12:08 am
I’m a sucker for anything with bacon, this looks awesome!!
September 18th, 2008 at 2:34 am
Oh wow, we just made fried green tomatoes too. Never thought of putting it on bacon. . .but thanks to you, it’s an idea whose time has come.
Lemon-garlic aioli? Oh boy, this just hits all the happy buttons.
September 18th, 2008 at 3:29 pm
I’ve gotten some questions off-line about why the tomatoes are orange. I only had a half-ripe orange tomato when I made this, but it worked just fine.
September 18th, 2008 at 10:23 pm
My husband ran in and told me about these yesterday! LOL!
No fried food or real bacon for him, unfortunately. No matter how much he begs!
Goods good though. I might serve them at a bridge party I’m hosting this weekend.
My husband is thinking of moving us to an Erickson Community, by the way. He is “of a certain age,” though I am much younger. They get rave reviews.
September 19th, 2008 at 12:43 pm
MrsDocChuck:
Could you make regular BLTs with turkey bacon and use the aioli (it really makes the sandwich special)? I used light mayo and whole wheat bread, too, so it’s not too terribly unhealthy!
Which Erickson community are you looking at? I used to visit several of them when I was a reporter for The Erickson Tribune (now I’m an editor so I don’t get out as much), and I always loved visiting. The people there are so great and vibrant. Have you visited one yet?
February 5th, 2009 at 11:20 am
This sounds WONDERFUL. Can’t wait to try it.
As for cooking bacon, try this: Bake it on a rack on a sheet pan (low sides) @ 400 degrees for 15 - 20 minutes, then move to paper towels and press out most of the small amount of remaining fat with another towel. You’ll end up with the crispiest bacon you’ve ever made and the least amount or oil.
Happy eating…