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!
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.
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
Flour for dredging
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.
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.