There comes a time in every food blogger’s life when she makes something so devilishly delicious that she simply must post about it, even if the photos are terrible.
Green tomatoes are easy to find around this time of year, as farmers wait for that first frost to pull down the plants.
Having lived in The South for a couple years, I’m already over fried-green tomatoes. Everybody makes them and puts them on salads or between bread or as a game-day appetizer. But then I saw someone write about skipping the sweet cornmeal batter and frying them in bacon grease! It is so much easier this way.
Here I give you bacon-fried green tomatoes that I turned into a fabulous BLT and then took bad, no-natural-light photos of.
Bacon-Fried Green Tomato Sandwich
Ingredients (serves 2)
- 2 small green tomatoes, sliced
- 4 slices of sourdough bread, buttered on one side
- 4 slices of thick-cut bacon
- Lettuce or salad mix
- Mayo (I mixed mine with a little pesto – a must!)
- Salt and pepper
In a large skillet, fry up the bacon until crisp. Set aside to drain on paper towels. Pour off all but 1-2 T of the bacon grease and return pan to heat. Add green tomato slices and fry until browned on each side and slightly softened, 4-5 min. per side. Remove to drain.
Assemble sandwiches. Preheat broiler and toast your bread. On non-buttered side, spread 1-2 tsp mayo, then layer lettuce, bacon and tomato. Sprinkle a little salt and pepper over the tomatoes. Place the other piece of toast on top, then slice in half.
Then DIG IN! Too good to be true.
Enjoy, friends! xoxo