Bluegrass Seniors Magazine
Recipes
Fried Green Tomato BLT Sliders
Fried Green Tomato BLT Sliders
This playful twist on a classic BLT swaps in crispy fried green tomatoes for a tangy crunch that’s full of Southern charm. Served on slider buns with crispy bacon, fresh lettuce, and a little mayo, these mini sandwiches are great for lunch, game day, or a backyard get-together.
Ingredients:
- For the Fried Green Tomatoes:
- 2 medium green tomatoes, sliced into ½-inch thick rounds
- ½ cup buttermilk
- ½ cup cornmeal
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Oil for frying (vegetable or canola)
- For the Sliders:
- 6–8 slider buns or small rolls
- 6–8 slices cooked bacon, cut in half
- Lettuce leaves (bibb, romaine, or green leaf work well)
- Tomato slices (optional, if you want to double up)
- Mayonnaise or spicy mayo
Instructions:
- Prep the tomatoes: Place the sliced green tomatoes in a shallow dish and pour buttermilk over them. Let them soak for 10–15 minutes while you prepare the dredging mix.
- Mix the coating: In another shallow bowl, combine cornmeal, flour, salt, pepper, and paprika.
- Fry the tomatoes: Heat about ¼ inch of oil in a skillet over medium heat. Dredge each tomato slice in the cornmeal mixture, coating well. Fry in batches, 2–3 minutes per side, until golden brown and crispy. Drain on paper towels.
- Assemble the sliders: Toast the slider buns if desired. Spread mayo on the top and/or bottom bun. Layer on lettuce, one fried green tomato slice, and a few pieces of bacon.
- Serve: Secure with a toothpick if needed and serve warm.
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