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SPICY SOUTHERN FRIED TOMATO BLT

Yield: 2 sandwiches

Ingredients

  • 6 slices thick-cut bacon
  • Rémoulade Sauce
  • 2 medium green tomatoes sliced
  • Vegetable oil for frying
  • ½ jalapeño seeded and diced
  • ½ cup yellow cornmeal
  • Salt and pepper to taste
  • ¾ cup buttermilk
  • 4 slices sourdough bread toasted
  • ½ cup shredded lettuce
  • 2 tablespoons sliced banana peppers drained

FOR RÉMOULADE SAUCE:

  • ¼ cup mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon horseradish
  • ¼ teaspoon capers drained and rinsed
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon chopped parsley
  • 1 tablespoon lemon juice

Instructions

  • Cook bacon in skillet until crispy; drain and cut each piece in half.
  • Prepare Rémoulade Sauce by combining all ingredients and chill.
  • For fried tomatoes, heat oil in fryer or deep cast-iron skillet until it reaches 350 degrees.
  • Mix jalapeño and cornmeal together, and season with salt and pepper.
  • Pour buttermilk into shallow dish.
  • Dip tomato slices in buttermilk, then cornmeal mixture, and fry in oil.
  • Cook for 1 to 1½ minutes and drain.
  • Spread top slice of toasted bread with Rémoulade Sauce.
  • Place 6 half pieces of bacon on bottom bread slice, then top with 4 green tomatoes, shredded lettuce, and banana peppers.
  • Add top slice of bread, and secure with toothpick.

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