Fried green tomatoes are one of those Southern classics that inspire fanatical devotion. For good reason: green tomatoes have a lovely tart flavor that mellows and warms in the heat of the frying pan, and, because they are so firm, they keep their shape and texture even after theyāre cooked. They are most often eaten on their own, as a side dish, so it wasnāt until I visited a small grocery store in Greenwood, Mississippi, that I tried a fried green tomato BLT for the first time. It immediately struck me as such an obvious combination that I couldnāt believe I hadnāt already thought of it myself.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Spread the mayo on half the bread slices and top evenly with the tomatoes, bacon, and lettuce, and serve open-face or top with the remaining bread to form sandwiches. Serve warm or at room temperature.
Saraās Swaps
Step 2
Turn these hearty breakfast sandwiches into bite-size appetizers or hors dāoeuvres by making them mini. Cut the bread into quarters and spread with the mayonnaise. Cut the tomatoes, lettuce, and bacon to fit the quartered bread and stack them on top, making open-face sandwiches. Secure with a toothpick or small wooden skewer and serve warm. Add a fried egg to make a hearty breakfast and serve open-face.
