Ingredients
- For the fried green tomatoes:
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup buttermilk
- 3 dashes hot sauce
- Vegetable oil, for frying
- 1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch thick
- for the sandwich:
- 2 pieces green leaf lettuce
- 2 slices red tomato
- 1/2 ripe avocado, sliced
- 4 slices thick-cut bacon, cooked until crisp
- 2 tablespoons mayonnaise
Details
Servings 2
Adapted from epicurious.com
Preparation
Step 1
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.
You'll also love
- Copycat Starbucks Passion Tea... 4.5/5 (29 Votes)
- Mandarin Orange Oriental Sauce... 4.8/5 (9 Votes)
- Amish Turnip Bake - GF 4.4/5 (12 Votes)
- Haitian Corn & Sweet Potato Soup 4.6/5 (9 Votes)
- Pressure Cooker 5-Minute Macaroni... 4.6/5 (18 Votes)
Review this recipe