Fried Green Tomato BLT

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“This is a southern favorite, made lighter, without sacrificing flavor. This recipe calls for arugula, but of course you can substitute another lettuce of your choice. From "Food and Wine" magazine.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees F; line a baking sheet with aluminum foil.
  2. Arrange bacon on baking sheet and bake until crispy, about 15 minutes; cut in half and drain on paper toweling.
  3. Arrange flour, egg, and cornmeal in three shallow bowls to form an assembly line; season cornmeal generously with salt and pepper.
  4. Dredge tomato slices in flour, egg, and cornmeal, pressing to adhere.
  5. Transfer to a wax paper line platter.
  6. Heat 1/4 inch of oil in a large skillet over moderately high heat.
  7. Cook tomatoes, in batches if necessary, until golden and crisp, turning once, about 5 minutes total; drain on paper toweling.
  8. On a work surface, arrange 4 pieces of toast.
  9. Spread each with mayonnaise.
  10. Layer on fried tomatoes, bacon, and arugula.
  11. Top with remaining toast and cut in half.

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