1 Tbsp fresh basil, minced
3 Tbsp whole milk or buttermilk
¼ cup all-purpose flour
¼ cup cornmeal
¼ tsp salt
½ tsp freshly ground black pepper
1 large green tomato, sliced into 1/2 inch thick rounds
½ cup canola oil
8 4 slice white bread, toasted
4 4 lettuce leaves
8 slice cooked bacon
In a small bowl, combine mayo and basil; set aside. In a medium bowl, whisk egg and milk; set aside. Place flour in a shallow bowl; in a separate shallow bowl combine cornmeal, salt, and pepper. On at a time, dredge tomato slices in flour, coating both sides, then dip in milk-egg mixture, allowing excess to drip back into the bowl. Coat evenly with cornmeal.
In a small pan, fry tomatoes in canola oil at 350ºF until golden brown. Place on a paper-towel-lined plate.
Spread basil mayo on both bread slices. Place lettuce on 2 bread slices and cover each with a tomato slice. Add cooked bacon to both sandwiches and close. Cut sandwiches in half on the diagonal. Y’all make sure to serve your fried green tomato BLT with a tall glass of cold sweet tea.
Recipe from The Encyclopedia of Sandwiches by Susan Russo/Quirk, 2011.