To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

INGREDIENTS:

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 cups buttermilk

• 2 teaspoons hot pepper sauce

• 5 green tomatoes, sliced 1/2 inch thick

• 1 cup crushed saltine crackers, panko, or other preferred breading

• ½ cup freshly grated parmesan cheese

• 2 eggs, beaten with 2 tablespoons milk

• Canola Oil as needed for frying

For Sandwich Assembly:

• Whole Butter, as needed

• 10 Bacon Strips Cooked

• 6 Slices of Sharp Cheddar (Irish Preferred)

• 2 Vine-ripened Tomatoes, sliced ¼ inch thick

• ¼ cup Mayonnaise

• ½ head of Lettuce shredded

• Ciabatta Loaf, French Baguette, Cuban Loaf as preferred

• Salt and fresh Ground Black Pepper

PROCEDURE:

1. Slice the green tomatoes and marinate in buttermilk and hot sauce for at least 1 hour
2. In a small bowl, stir together the flour, salt and pepper.
3. Place your preferred breading with the parmesan cheese in another bowl, and the beaten egg wash in a third bowl.
4. Heat the oil in a large skillet over medium heat.
5. Dip each tomato slice in the flour and shake off the excess, then egg wash to coat, then in the breading mixture.
6. Place the coated tomato slices in the hot skillet, be sure not to crowd, and fry until golden brown on each side, about 3 to 5 minutes per side.
7. Add more oil to the pan, if necessary.
8. Carefully drain and season with salt (popcorn salt preferred)
9. Serve hot! These may be used for the BLT

For BLT:

1. Split Loaf and lightly butter, toast briefly in the oven.
2. Spread the top and bottom with mayonnaise, shingle out cheddar on bottom half.
3. Next layout bacon, top with tomatoes, and season with salt and pepper; lastly top with the fried green tomatoes, lettuce and top half of bread.
4. Use pick to keep together and cut into portions.