Fried Green Tomato, Mozzarella & Basil BLTs

  • adapted from
  • 4 medium green tomatoes, cut into 1/4-inch-thick slices
  • 1/2 cup yellow cornmeal
  • 1/2 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels
  • 8 large slices firm white sandwich bread
  • 3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
  • 24 fresh basil leaves, washed well and spun dry

Preheat broiler.

In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.

On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

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