Green tomato BLT

Executive chef Gene Hall
Preserve, Winters

Fried green tomatoes add a local, seasonal twist and tangy crunch to a classic BLT. Chef Gene Hall suggests pairing it with a side of greens or freshly made chips.

Ingredients

1 cup all-purpose flour
5 eggs, beaten
1 cup panko breadcrumbs
1 large green tomato, sliced 1/4-inch thick
Mayonnaise, for spreading
2 pieces white bread
Cooking oil, for frying
2 pieces butter lettuce
4 slices thick-cut bacon, cooked

Instructions

Set up a breading station with 3 bowls: flour, beaten eggs and breadcrumbs. Have a small sheet tray ready to hold the breaded tomatoes.

Dust each tomato slice with flour, shaking off any excess. Dip floured slices into beaten eggs, allowing the excess egg to drip off. Coat slices with breadcrumbs, pressing gently to ensure an even coating. Place breaded tomato slices on the sheet tray and set aside.

Spread mayonnaise on both sides of the bread slices. Heat a pan over medium heat and toast bread until golden brown on both sides. Set aside.

In a pot, heat cooking oil to 350 degrees, using enough oil to submerge tomato slices fully. Maintain oil temperature on low heat. Fry breaded tomato slices until golden brown, approximately 5 minutes. Remove from oil and drain on paper towels.

On one slice of toasted bread, layer butter lettuce, cooked bacon and fried green tomatoes. Top with second slice of toasted bread. Slice sandwich in half, if desired, and serve immediately.

Serves 1