The same co-worker that provided me with delicious ripe tomatoes from his garden to make Biscuit and Tomato Gravy blessed me with another gift – green tomatoes! I love me some fried green tomatoes. What can be better than that?
Well… throwing it on a sandwich with bacon, THAT’S WHAT. *high fives a million angels*
I love onions, but I didn’t want an overwhelming raw onion flavor, so I decided to make a scallion aioli, a.k.a. green onion and garlic mayo. Did you know that homemade mayonnaise is INCREDIBLY EASY? If you don’t want to make your own aioli, you can simply mix some store bought mayonnaise with chopped green onions to get similar results (but just go ahead and make the mayo. For real).
This recipe produces about 1 cup of aioli – enough for quite a few sandwiches plus some leftover. It’ll keep in the fridge for about a week. Otherwise, this recipe is for one sandwich – multiply the rest of the ingredients (minus the aioli) accordingly.
Let’s start with the scallion aioli.
I’m a pretty awesome kitchen multi-tasker, so while I was prepping my tomatoes I started frying the bacon. If you can multi-task, I suggest you do the same. If you cannot, I’d cook the bacon and set it aside before getting started on the tomatoes.
Now put it all together.
Fried Green Tomato BLT
makes 1 sandwich in about 30 minutes
for the scallion aioli (can be made ahead and refrigerated)
2 large egg yolks
1/2 lemon, juiced
1/4 tsp Dijon mustard
1 clove of garlic
4 scallions, roughly chopped
2/3 cup vegetable oil
1/3 cup extra virgin olive oil
for the fried green tomatoes
1 green tomato, ends removed and sliced thickly (1/4″-1/2″ slices)
1/2 cup of flour
1/4 cup of milk
1/4 cup of cornmeal
1/4 cup of panko or breadcrumbs
2 tsp of Slap Ya Mama Cajun Seasoning (or your favorite Cajun seasoning)
for the sandwich
2 slices of your favorite bread, toasted ( I love onion rye)
8 strips of bacon, cooked crispy
3 leaves of lettuce (I prefer red leaf)
for the scallion aioli
(Note: I used a stick blender for this recipe, but it can be done by hand with some elbow grease or in a blender / food processor. These directions are for a stick blender.)
Combine eggs, lemon juice, dijon and garlic in bowl and blend until combined. With blender running, slowly add in vegetable oil. The consistency will begin to thicken. Once fully incorporated, add in olive oil in the same way – slowly while blending. At this point you have super delicious mayonnaise. Taste and add salt as needed.
Add in chopped scallions and blend until smooth. Refrigerate until ready to use.
for the fried green tomatoes
Begin heating about 1-2″ of oil in a large skillet over medium heat while you’re preparing the tomatoes. Hot oil is essential! Prepare 3 separate plates for breading the tomatoes.
1) Flour with a few sprinkles of Slap Ya Mama
2) Egg + milk with a few sprinkles of Slap Ya Mama
3) Cornmeal + Panko + 2 tsp of Slap Ya Mama
First, dip the sliced green tomato in flour. Then in the egg mixture (which will stick to the flour), then finally into the cornmeal / panko mixture. Place in skillet (do not overcrowd the pan and do not let the tomatoes touch each other) and fry about 2-3 minutes on each side, until crispy and golden brown. Drain on paper towels.
(Note: While prepping and cooking the tomatoes, I was also frying my bacon. You can do this concurrently as well, or cook the bacon first then fry the tomatoes.)
put it all together
Spread scallion aioli over one piece of toast. Top with lettuce, then crispy bacon and fried green tomatoes. If you’re in love with the scallion aioli like I am, put another thin layer of it on the top piece of toast. Cut in half diagonally (a.k.a. the only way a sandwich should be eaten) and devour.
Don’t want to make your own aioli? Grab some mayo and add a few chopped scallions in, and maybe a squeeze of lemon juice if you’re feelin’ fancy.