Fried Green Tomato BLT

Step 1

Remove the stem and blossom end from each green tomato, then slice each tomato crosswise into three round disks roughly 1/4-inch thick, like slicing a log of firewood.

Step 2

Pour the cornmeal into a shallow bowl or plate and stir in 1 teaspoon of salt and 1 teaspoon of pepper until evenly mixed.

Step 3

Lay out all the tomato slices on a cutting board or clean counter and pat them dry with paper towels on both sides — this helps the cornmeal stick.

Step 4

Pour the vegetable oil into a 12-inch skillet and heat over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 2 minutes.

Step 5

Working with one tomato slice at a time, press both sides into the cornmeal mixture until lightly coated, then carefully place it in the hot oil.

Step 6

Fry in batches so the pan does not crowd — you should hear a steady, loud sizzle as each slice hits the oil.

Step 7

Cook for 2 to 3 minutes on the first side until the cornmeal coating turns the color of golden honey and feels firm to the touch with a fork.

Step 8

Flip each slice with tongs or a spatula and cook for another 2 to 3 minutes on the other side until equally golden, then transfer to a plate lined with paper towels.

Step 9

Place the 4 bread slices on the cutting board and toast them in a 400°F toaster oven or under a broiler until the surface is light golden and crisp, about 2 minutes per side.

Step 10

Lay one slice of toasted bread on a plate, then spread a thin layer of mayonnaise across the surface.

Step 11

Tear the lettuce into pieces large enough to cover the bread, then lay the pieces on top of the mayo.

Step 12

Arrange two or three warm fried tomato slices on top of the lettuce.

Step 13

Tear the bacon into pieces and scatter them across the fried tomatoes.

Step 14

Place a second slice of toasted bread on top, press down gently, then cut the sandwich in half at a diagonal angle and serve immediately.