BLT 2.0

This sandwich is amazing.  It is basically a huge upgrade on the traditional BLT.  It comes from getting rid of the bread.  There is absolutely no need for it.  The bread gets replaced with awesome crispy fried green tomatoes.  When I initially made this I only intended to eat two of them, but I ended up eating all of them because it is so tasty.  I also cheated on the traditional recipe by adding in a bit of smoked Gouda.  Everything in this sings together.  You can also make it vegetarian by subbing in Tempeh bacon or smart bacon.

I’m only going to include the method of the fried green tomatoes themselves.  I combine it with some arugula, mayo, bacon and cheese to make a sandwich.

Ingredients:

• 2 Medium Green Tomatoes
• Creole Seasoning to taste
• 1/8 Cup Panko
• 1/8 Cup Cornmeal
• ¼ Cup Buttermilk
• ¼ Cup All Purpose Flour
• Oil for frying (If you’re using regular bacon you can just use the bacon grease)

Method:

1. Slice the tomatoes to 1/4 inch thick slices.
2. Season one side with creole seasoning and place that side down on a cooling sheet for 15-30 minutes.  Season the other side and flip and let sit on the cooling sheet for 15-30 minutes.  (This is to draw some of the moisture out.  If you’re just making fried green tomatoes it’s not fried green tomatoes the wait is not necessary, but in order to keep the sandwich a little neater and make the tomatoes a little drier and more bread-like.)
3. Dry off excess moisture from the tomatoes
4. Combine the cornmeal and panko.
5. Dredge the tomatoes in the flour.  Coat them in the buttermilk and then the panko cornmeal mixture.
6. Fry over medium heat for about two minutes each side until golden brown