I used to look at green tomatoes and think, “What a waste of a tomato.”
Now, I look at green tomatoes and think, “How can I fry that baby without the guilt?” So, here we are with this recipe. Guilt-free “fried” green tomatoes…in BLT form.
The classic BLT is right up there with club sandwiches in my book — love’em. I grew up on BLT’s, which of course my brother made into B’s. Bacon on toast…maybe with some mayonnaise. Today, I bet he’d add the L and T, however. My, how he’s grown up! #proudbigsister
I’m not sure what it is about fried green tomatoes that makes me think of the south. I know they originate from the south, but I never had fried green tomatoes when I lived in Tulsa. And they certainly didn’t have a presence like fried pickles on restaurant menus, that’s for sure. Such a disappointment…
There’s just something about them, though. Swoon. Perhaps it’s because they’re fried.
Or in this case, faux fried…my favorite kind of “frying”.
Leaving the oil out of the equation, I used a seasoned egg dredge and my new favorite not-so-secret ingredient of Rice Krispies. Personally, I love that they’re gluten-free and I do believe they stay just as crispy as Panko breadcrumbs (an important point for those of you who may not regularly stock Panko or who may be unable to find it in their local grocers). The Cajun seasoning adds the perfect touch of southern spice to the unique flavor of the green tomatoes.
Your BLT deserves a face-lift, mmmkay?
- 2 eggs
- 3 Tbsp all-purpose flour
- 1 tsp Cajun seasoning
- 3 cups Rice Krispies, crushed
- ¼ tsp pepper
- ½ tsp salt, divided
- 2 green tomatoes, sliced (6 slices per tomato)
- 12 slices whole wheat bread, toasted
- 24 slices uncured bacon, cooked
- 12 pieces leaf lettuce
- 6 Tbsp light mayonnaise
- Preheat oven to 400 F. Place a wire cooling rack over a baking sheet and mist with cooking spray; set aside.
- In a medium bowl, whisk together the eggs, flour, and Cajun seasoning. In a shallow bowl, combine the Rice Krispies, pepper, and ¼ teaspoon salt. Season tomato slices with remaining ¼ teaspoon salt.
- One at a time, dredge the tomato slices into the egg mixture, allowing excess to drip off. Transfer the tomato slice to the Rice Krispies and flip to coat; transfer to the wire rack and repeat with remaining tomato slices. Mist tomato slices with olive oil to assist in browning.
- Bake tomatoes 15 minutes or until slightly golden. Serve 2 slices of “fried” green tomatoes on each of 6 sandwiches, along with 4 slices of bacon, 2 pieces of lettuce, and 1 tablespoon of mayonnaise.
Weekly Menu: August 25th – 29th
- Sunday: Tortellini Salad
- Monday: Creamy Corn and Pepper Taquitos
- Tuesday: burgers with Salt and Vinegar Roasted Potatoes
- Wednesday: cookbook recipe
- Thursday: leftovers
Beach day here