BACON, LETTUCE, & FRIED GREEN TOMATO SANDWICHES

BLTs are a favorite lunch time meal. This is a Southern version of the classic sandwich, made with fried green tomatoes. Make your Roasted Garlic Aioli in the morning or the day before. You can use regular mayonnaise, if you prefer.

4 slices applewood smoked bacon

4 medium green tomatoes

½ cup corn flour 

¼ cup panko bread crumbs

Dash of cayenne pepper

Sea salt and finely ground black pepper

1 large egg, beaten

2 T buttermilk or milk

1 t granulated sugar

Peanut oil or avocado oil, for frying

Toasted multi-grain bread

Lettuce

Roasted Garlic Aioli (recipe follows)

Fry bacon in a cast-iron skillet, until crisp on both sides.

Transfer bacon to a paper towel lined plate.

Pour out all but about 1 teaspoon of the bacon grease.

Cut each tomato into about ½-inch slices, discarding ends

In a shallow bowl, combine the corn meal, panko, and cayenne pepper.

Season to taste with salt and pepper.

In another shallow bowl, combine egg, buttermilk, and sugar.

Dip the tomatoes in the egg mixture and then dredge them in the corn flour mixture, coating both sides well.

Add the peanut or avocado oil to the skillet and heat to medium-high temperature.

Fry the tomatoes until brown and crispy on both sides, about 4 to 5 minutes on each side.

Place on a paper towel-lined plate.

Spread some Roasted Garlic Aioli on each slice of toasted bread.

Add some lettuce, two slices of fried green tomatoes.

Add two slices bacon, some more lettuce, and top with another slice of toasted bread.

Cut in half and serve.

Roasted Garlic-Lemon Aioli
1 large whole head garlic
1 t avocado or extra-light olive oil
1 cup mayonnaise
Finely grated zest of ½ lemon

¼ cup fresh lemon juice

½ t Dijon mustard

Pinch of cayenne pepper (optional)

2 t extra-virgin olive oil

Sea salt and fine ground black pepper

Preheat oven to 425 degrees F.

Cut off the top (not root end) of the garlic head and place in a small ramekin (oven-proof custard cup). 

Drizzle with oil and cover with aluminum foil.

Bake in oven for 35 to 40 minutes, until garlic is soft.

Remove from oven and remove foil. 

Let cool until cool enough to handle.

Squeeze out the garlic from each clove into the bowl of a food processor.

Add the mayonnaise, lemon zest, lemon juice, Dijon, cayenne, and extra-virgin olive oil.

Season to taste with salt and pepper.

Process until smooth.

Spoon into a bowl, cover, and refrigerate 1 to 2 hours.
The rest will keep in a small clean mason jar for about one week.




Makes 2 Sandwiches