Fried Green-Tomato BLT with Chipotle Mayonnaise
Makes:
4 Servings
Total Time:
35 min
Submitted by:
Category:
Sandwiches
Sub Category: Sandwiches
what you need
- 1/2 cup all-purpose flour, divided
- 1/4 cup yellow cornmeal
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1 egg
- 1/4 cup buttermilk
- 1/2 cup olive oil
- 1 green tomato, sliced into 4 (1/2-inch thick) slices
- 8 slices sourdough bread, toasted
- Chipotle Mayonnaise
- 4 leaves Boston lettuce
- 12 slices bacon, cooked
- CHIPOTLE MAYONNAISE
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons minced chipotle peppers
- 1 green onion, minced
- 2 teaspoons fresh lime juice
- 1/8 teaspoon salt
make it
Spoon 1/4 cup flour into a shallow dish; set aside. Combine remaining 1/4 cup flour, cornmeal, 1/8 teaspoon salt, and 1/8 teaspoon pepper in another shallow dish. In a third shallow dish, whisk egg with buttermilk.
In a 10-inch nonstick skillet, heat olive oil over medium-high heat on stovetop. Evenly sprinkle each tomato slice with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Dust tomato slices in remaining 1/4 cup flour, then dip in buttermilk mixture, and dredge in cornmeal mixture.
Fry tomatoes, in batches, for 3 to 4 minutes per side, or until lightly browned and tender. To assemble sandwiches, evenly spread each slice of toasted bread with Chipotle Mayonnaise; then layer lettuce leaf, 3 slices bacon, and fried tomato.
CHIPOTLE MAYONNAISE: In a small bowl, combine all ingredients, stirring well. Cover and chill.
Notes
