I thought about calling this a BLFGT, but something about that didn’t feel quite right, so I didn’t. Nothing too fancy going on here, just pure delicious. Fried green tomatoes are a Southern thing (I think, I’m not doing any research today), and are usually unripe green tomatoes that are sliced, coated in cornmeal, and pan fried. We’re going to keep the cornmeal crust, but we’re gonna use some fancy green heirloom tomatoes here instead of unripe tomatoes. Shit, I said we weren’t going to do anything fancy. I’m sorry. I lied. But when the tomatoes are the star of the sandwich, it’s fancy tomatoes or bust, I say. Wait, shit, I forgot about the fancy tomato mayonnaise. So this is secretly a fancy sandwich that looks and feels like a classic, and it’s worth every calorie.

Ingredients (Makes 4 Sandwiches)

Tomato Mayonnaise

• 1/4 c. mayo
• 1 T tomato paste concentrate (the kind in the tube; if you’re not already using it, make the switch)
• 1 t balsamic vinegar
• 1 t red wine vinegar
• 1 t salt

Fried Green Tomatoes

• 2 lbs green heirloom tomatoes
• 1 c cornmeal (don’t get the thickest grind) mixed with 2 t salt and 1/2 t black pepper
• 1 c flour mixed with 2 t salt and 1/2 t black pepper
• 1 egg
• 1/4 cup buttermilk
• 1/4 c vegetable oil

The Rest

• 1 lb bacon
• 8 slices sourdough bread, toasted
• iceberg lettuce
• 8 slices american cheese
• pickled onions

Directions

• Mix all your tomato mayo ingredients and set aside in the fridge.
• Fry your bacon in a heavy-bottomed skillet or other heavy-bottomed pan like a dutch oven on low heat, turning often. Save the grease in the pan.
• Slice the tomatoes into 1/4 inch thick rounds.
• Mix the egg and the buttermilk, and prep your flour and cornmeal in separate dishes.
• Dredge the tomato slices (flour, egg wash, cornmeal) and set on parchment paper.

• Turn your bacon grease back on med-high heat, and add the vegetable oil to it. If you have a thermometer, you’re going for about 350-375 F.
• Toast your bread, and put the cheese on one side.
• Fry the tomato slices in batches, flipping a few times, until golden brown on both sides, about 4-5 minutes.
• When  each batch of tomatoes are done, set them on some paper towels, pat the top, and then immediately move onto the cheese side of your bread.
• Once you’re done with your tomatoes, assemble the rest of the sandwich. From the bottom up, my sandwiches were:
  • bread
  • cheese
  • tomatoes
  • bacon
  • pickled onions
  • lettuce
  • bread w/ tomato mayo spread on it