Best 8 Oven Fried Green Tomato Blt Recipes

FRIED GREEN TOMATOES RECIPE (OVEN-FRIED!)

Steps:

• Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet. Drizzle the oil on the baking sheet and spread it around with a spoon or brush.
• Slice the tomatoes into ¼ inch rounds. Set aside.
• Set out 3 bowls. Pour the flour in one bowl, and the panko in the seconds bowl. In the third bowl combine the buttermilk, Cajun seasoning, salt, and cumin. Mix well.
• One at a time, dip the slices of tomato in the flour. Shake off the excess flour and dip the tomato slice in the buttermilk. Shake off the excess buttermilk over the bowl, then dip the slice in breadcrumbs.
• Lay each slice on the baking sheet, then flip it so it is coated in oil on both sides. Repeat with the remaining green tomato slices.
• Bake for 12 minutes. Use a small spatula to flip the tomato slices over. Then bake again for 12 minutes, until golden brown.
• Serve warm with a side of Caesar dressing for dipping.

FRIED GREEN TOMATO BLT

Steps:

• The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.
• For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
• For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
• Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
• Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
• Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
• To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.
• Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
• Slice in half and enjoy.

OVEN-FRIED GREEN TOMATOES

Steps:

• Preheat oven to 400 degrees. Melt the butter in a baking pan. Stir in the salt and pepper. Coat the sliced tomatoes with flour and place them in the pan. Bake on the lower rack of the oven for 8 minutes. Then turn the oven up to broil in order to brown the tomato slices.

FRIED GREEN TOMATO BLTS

Steps:

• Preheat the oven to 425°. Arrange the bacon in a single layer on a foil-lined rimmed baking sheet and bake until crispy, about 20 minutes. Drain on paper towels.
• Place the bread on a second baking sheet. Spread each slice with about 1/2 teaspoon mayonnaise. Bake until golden, about 10 minutes.
• Whisk the eggs in a shallow bowl. Whisk the cornmeal, cornstarch, salt and a few grinds of pepper in a separate bowl.
• One at a time, dip the tomato slices first in the eggs, letting the excess drip off, and then in the cornmeal mixture, turning to coat both sides; place on a baking sheet or platter.
• Fill a large deep skillet with 1/2 inch of vegetable oil; heat over medium-high heat until hot (you'll know the oil is ready when you sprinkle in a little cornmeal and it sizzles right up). Working in batches, add the tomatoes to the skillet and fry, untouched, until golden and crispy, 2 to 3 minutes. Use tongs or a slotted spatula to remove them to a paper towel-lined plate.
• Turn 6 of the bread slices toasted-side down. Spread each with about 1 tablespoon mayonnaise. Top each with 2 bacon strips, 1 or 2 fried tomato slices, some lettuce and a second slice of bread.

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

FRIED GREEN TOMATO BLT

Steps:

• Fry the green tomatoes:
• Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
• Assemble the sandwich:
• Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.

FRIED GREEN TOMATO BLTS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small shallow bowl, combine the flour, cornmeal, seafood seasoning, pepper and salt. Place buttermilk and flour mixture in shallow bowl. Dip tomatoes in buttermilk, then coat with flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry tomatoes, a few slices at a time, for 1 minute on each side or until golden brown. Drain on paper towels., Serve tomatoes on Texas toast with mayonnaise, bacon and lettuce.

GREEN TOMATO BLT

Steps:

• Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.