Green tomatoes are firm, tart and slightly sweet. When fried crispy and topped with homemade Garlic-Herb Mayo they add a burst of flavor and texture to the classic American bacon, lettuce and tomato sandwich.
Yield:
4 Sandwiches
Ingredients
1 cup chopped fresh basil leaves
1 cup plus 2 tablespoons Blue Plate® Mayonnaise, divided
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh dill
1 small clove garlic, grated
6 cups vegetable oil, for frying
½ Swans Down® Cake Flour (or all-purpose flour)
2 large eggs
1 cup yellow cornmeal
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon ground black pepper
1 ½ pounds green tomatoes, cut into ¼-inch thick slices and seeded
8 slices lightly toasted sourdough bread
8 slices cooked thick-cut bacon
8 green, crisp lettuce leaves
Directions
MAKE GARLIC HERB MAYO: In a small bowl, stir together basil, 1 cup Blue Plate® Mayonnaise, Parmesan cheese, dill and garlic. Refrigerate in an airtight container until ready to use (up to 1 week).
FRY TOMATOES: Heat oil in a small Dutch oven or 12-inch cast-iron skillet over medium heat until a deep-fry thermometer registers 350°.
PLACE flour in a small, shallow bowl. In another bowl, whisk together eggs and remaining 2 tablespoons Blue Plate® Mayonnaise. In a third bowl, stir together cornmeal, salt, garlic powder, onion powder, paprika and pepper. Dredge tomatoes, one at a time, into flour mixture, then egg mixture, then cornmeal mixture. Place dredged tomatoes on a wire rack.
FRY tomatoes, working in batches, until golden brown, 2 to 3 minutes per side. Using a spider strainer or a slotted spatula, transfer to a wire rack and let cool slightly.
ASSEMBLE SANDWICHES: Divide and spread mayonnaise mixture onto bread slices. Place 2 lettuce leaves over mayonnaise mixture on 4 bread slices; top each with 2 pieces of bacon and 2 to 3 fried green tomatoes. Top with remaining 4 bread slices, mayonnaise side down. Serve Immediately.
