Fried Green Tomato BLT Sandwiches

Ingredients

12 slices Captain John Derst’s bread, toasted

2-3 large green tomatoes, sliced into ¼ inch slices

12 slices bacon, cooked 

1 cup all-purpose flour

1 cup cornmeal

½ tablespoon chili powder

2 teaspoons garlic powder

4 eggs

vegetable oil for frying

½ cup mayonnaise

2 teaspoons lemon juice

1 tablespoon finely chopped parsley 

salt and pepper to taste

12 pieces green leafy lettuce

Directions

1. In a shallow dish, whisk the flour, cornmeal, chili powder, garlic powder and a pinch of salt and pepper. In a separate shallow dish, crack and beat the eggs with a pinch of salt and pepper.

2. Dip the tomato slices into the egg and then into the flour and cornmeal mix, coat evenly on both sides. (repeat the process for a thicker double breading)

3. In a deep sauté pan, add the oil and bring up to 365°. You will need about 1 inch of oil in the pan. Fry the tomatoes for 3-4 minutes on each side or until golden brown and crispy.

4. Once the tomatoes are finished, remove from the oil and drain the excess oil on a few pieces of paper towel.   

5. In a small bowl, add the mayonnaise, lemon juice, parsley, and a pinch of salt and pepper. Mix to evenly combine.

6. To assemble the sandwich, add a bit of the lemon mayo to the bottom piece of bread and then a piece of lettuce. Add two slices of fried green tomato and then 2 pieces of bacon. Add another piece of lettuce and then the top piece of bread. Slice and serve.