A friend gave me tomatoes from her garden that had left it too late in the season to ripen. I made Fried Green Tomato BLAT Sandwiches for me and the kids and we sat outside on the front lawn on a large cozy blanket and ate lunch under the shade of a beautiful maple tree, just starting to show the first tinge of orange and yellow in its leaves, and enjoying the absence of the rumble of thousands of motorbikes.
FRIED GREEN TOMATO BLAT SANDWICH
2 Green Tomatoes, cut into 1/3-inch slices
1 egg, lightly beaten
1/2 cup flour
1/2 cup breadcrumbs
vegetable oil, for frying
1/2 pound bacon
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon juice
1/2 to 1 teaspoon salt
1/4 cup Greek yogurt
4 slices bread, toasted
Heat oven to 400F. Line a baking sheet with foil and arrange bacon slices on top. Bake for 15 to 20 minutes until golden brown.
While bacon is cooking, mash together the avocado, 1 teaspoon of salt, lemon juice and Greek yogurt. Stir to combine and set aside until ready to use.
To set up your dredging station for the tomatoes, line up 3 shallow dishes. The first should contain the flour, salt and pepper (mixed together). The second should contain the beaten egg. The third shallow dish should contain the breadcrumbs. Dust each tomato slice in the flour, shaking off excess. Then dunk into the egg. Finally dredging in the bread crumbs.
Heat the vegetable oil in a large skillet. When the oil is hot, fry the tomatoes on each side for 2-3 minutes until golden brown. Place on a rack until ready to use.
To assemble the sandwich, place a few pieces of lettuce on top of the toasted bread, followed by 1-2 fried tomatoes. Top with 2 bacon slices. Spread the avocado mixture on the top piece of bread and place on top to finish the sandwich.
Recipe adapted from The New Potato