Once a year I splurge and have Fried Green Tomatoes.  This year I made BLT’s and they were a big hit.  The seasoning mix comes from Paul Prudhomme who never fails to inspire me.  Plain mayo just didn’t belong on this sandwich so I made a remoulade sauce.  Doesn’t it look Yummy!

Lets start with the remoulade sauce first.  Once it’s made you can put it in the fridge and let all those flavors blend together.  Start with 1/2 cup mayo and 1 tablespoon Dijon coarse ground mustard.

I prefer the Horseradish Dip mix from Penzey’s but you can substitute prepared horseradish instead.  It is 1 1/4 teaspoons of dip mix diluted with 2 teaspoons of milk or 1 1/4 teaspoons prepared horseradish.

To the mayo mix add some chopped red onion, dried parsley, vinegar, paprika, black pepper, cayenne pepper, and salt.

Blend it all together and add the horseradish dip to the mix.

Stir it all up together and place in the fridge until time to make the sandwiches.

The seasoning mix for the tomatoes includes salt, dry mustard, white pepper, garlic powder, sweet basil, black pepper, onion powder, ground coriander, and nutmeg.

The spices have been measured and into the bowl.

These were big tomatoes.  I thought I would need them all but only used 3.

Slice them to the thickness you want.  You will need 2 – 3 slices per sandwich depending on the size.

Dip each tomato slice into the seasoning mix.

And dredge them in flour.

Before we fry the tomatoes, get the bacon ready.  Slice in half.

Fry the bacon until crisp on both sides.  Leave the bacon grease for the tomatoes.

I added some olive oil to the pan along with the bacon drippings.  Fry a few minutes on each side.

Layer the sandwich with bacon, tomato, lettuce and remoulade sauce between toasted sourdough bread.

Fried Green Tomato BLT

Sourdough Bread, sliced
3-4 large Green Tomatoes
8 slices Bacon, cut in half
6-8 Lettuce Leaves
Seasoning Mix
Flour for dredging
Olive Oil
Remoulade Sauce

Fry bacon in a large non-stick skillet over medium high heat.  Crisp on both sides and transfer to a plate lined with a paper towel.  Leave the bacon drippings in the pan.  Add enough olive oil to coat the bottom of the pan.

Slice 3 – 4 large green tomatoes into thick slices.  Dip each slice into the seasoning mix and dredge in flour.  Fry over medium heat in the skillet used to cook the bacon fry the tomato slices for 2 – 3 minutes on each side.

Toast sourdough bread slices.  Layer sandwich with bacon, fried tomato slices, lettuce leaves, and top with remoulade sauce.

Seasoning Mix (From Chef Paul Prudhomme’s Seasoned America)

1 teaspoon Salt
1 1/2 teaspoons Dry Mustard
1 teaspoon White Pepper
1 teaspoon Garlic Powder
1 teaspoon Sweet Basil
1/2 teaspoon Black Pepper
1/2 teaspoon Onion Powder
1/2 teaspoon ground Coriander
1/4 teaspoon Nutmeg

Mix ingredients together and store in an airtight container.

Remoulade Sauce

1/2 cup Mayonaise
1 tablespoon Dijon coarse ground mustard
1 1/4 teaspoon prepared horseradish  (or 1 1/4 teaspoons Penzey’s Horseradish Dip diluted with 2 teaspoons milk)
1 teaspoon finely chopped Red Onion
1/4 teaspoon dried Parsley
1/4 teaspoon cider vinegar
1/4 teaspoon Paprika
Pinch of Black Pepper
Pinch of Cayenne Pepper
Pinch of Salt

Combine ingredients and refrigerate.  Will keep in fridge 2 – 3 weeks.