Fried Green Tomato BLT with Garlic Aioli

By Erika on September 10th, 2012 / / No Comments

Yield: Makes 2 sandwiches

Fried Green Tomato BLT with Garlic Aioli


  • Canola oil for frying
  • 6 slices bacon
  • 2 green heirloom tomatoes, cut into 1/4-inch rings
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/2 tablespoon garlic powder
  • 2 eggs
  • 1 tablespoons milk
  • 3/4 cups panko bread crumbs (you may also used regular unseasoned bread crumbs)
  • Pinch cayenne pepper
  • 4 slices bread, toasted if desired
  • 3/4 cup arugula

For easy garlic aioli:

  • 2 tablespoons mayonaise
  • 1/2 clove garlic
  • 1/8 teaspoon lemon juice
  • kosher salt to taste


  1. Brown bacon over medium heat until cooked. Drain on a paper towel.
  2. While bacon is cooking, preheat oil to 350 degrees in a deep-fryer or sauté pan.
  3. Season tomatoes with salt and pepper on both sides.
  4. Make a dredging station placing flour, garlic powder, 1/2 teaspoon salt and cayenne pepper in one shallow dish. In another shallow dish, beat eggs with the milk. In the third dish add bread crumbs. Dredge tomatoes through the flour, then the eggs then the bread crumbs.
  5. Add tomatoes to the fryer one at a time in batches of 4 or 5 tomatoes and cook for about 2-3 minutes (or sauté pan in a single layer an cook about 2 minutes per side, being careful not to burn). Drain on paper towels.
  6. Prepare garlic aioli. Smash and mince garlic. Add to mayonnaise and lemon juice in a small bowl and stir. Season with salt.
  7. Prepare sandwiches by spreading garlic aioli on bread and dividing up arugula onto bread. Layer fried green tomatoes then bacon. Slice in half and serve.
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