Give the classic bacon, lettuce, and tomato sandwich a makeover with my Georgia BLT with Fried Green Tomatoes! You’ll love my southern twist on this old favorite.
I’ve been thinking about making this recipe for a while now. It’s taking the classic BLT and putting a little Southern twist on it. A little Georgia twist.
Fried Green Tomatoes are as classic a Southern recipe as any I know. They are most famously served daily at Social Circle’s Blue Willow Inn, a Georgia institution of Southern cooking.
Their fried green tomatoes put their restaurant on the map with the help of Lewis Grizzard, an Atlanta Journal-Constitution journalist who fell head over heels for them. Grizzard truly appreciated southern culture and cooking and spent his career singing its praises to the world. I adored Lewis Grizzard’s writing and wish he were still around to entertain us all.
The Georgia twist to this BLT, as you’ve no doubt figured out by now, is using fried green tomatoes. With bacon. And mayonnaise. Heaven help me, but this is good!
Recipe Snapshot
Cuisine: Southern
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 2
Primary Ingredient(s): Sourdough bread, Bacon, Lettuce, Green Tomatoes
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a Southern twist on a classic – The fried green tomatoes bring a tangy crunch that takes the traditional BLT to a whole new level.
- Easy to make, hard to forget – With just a few steps, you’ve got a sandwich that feels like it came from a cozy café or your grandma’s kitchen.
- Great for using up garden tomatoes – Especially when they’re not quite ripe yet. This is a summer garden favorite.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
For the fried green tomatoes:
- Green Tomatoes — Look for firm, unripened green tomatoes. These should be bright green with little to no sign of ripening. The greener they are, the better they hold together while cooking. You can use one that has a very slight pink or yellow blush, but all green is best.
- Jane’s Crazy Mixed-Up Salt — My preferred seasoning salt. If you have a favorite, feel free to use it! If you don’t have any at all, just use a mixture of salt and ground black pepper with a little paprika and garlic powder.
- Fine Ground White Cornmeal — White cornmeal is the traditional choice in Southern kitchens. It gives a light, crisp coating that lets the tomatoes be the star. Be sure to choose fine ground for the best texture.
- Peanut Oil — Ideal for frying because of its high smoke point and clean flavor. If you need a substitute, try canola or vegetable oil.
For the sandwich:
- Sourdough bread — I like a hearty bread that can stand up to a lot of fillings. Sourdough adds a nice tang, but any high quality sandwich bread will work.
- Mayonnaise — Use a full-flavor mayonnaise. I always reach for Duke’s, a Southern favorite that always adds the right amount of tanginess.
- Bacon — Thick-cut bacon adds smoky flavor and crunch. Cook it to your desired crispness before assembling the sandwich or save time by using convenient pre-cooked bacon.
- Lettuce — Personally, I like a soft, green leaf lettuce. Use whatever you like.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 239 of my cookbook, My Southern Table! Get your signed copy today.
How to Make A Georgia BLT
To start, you’ll need to cook up some bacon (or warm some pre-cooked bacon) and make the fried green tomatoes.
- Add oil to a depth of about 1/4-inch to a large frying pan. Heat over medium-high heat.
Make the Fried Green Tomatoes
- While the oil is heating, prep the tomatoes. Slice the tomatoes into 1/4 inch slices. Sprinkle them generously with Jane’s Crazy Mixed-Up Salt, any other seasoning salt you prefer, or simply use salt and black pepper.
- Dredge the tomato slices in cornmeal. Get each slice really well coated. Not just a light dusting, a really good coating of cornmeal is what you’re looking for.
- Add the prepared tomatoes slices to hot oil and cook about 3 minutes per side. When cooked to a golden brown, remove from the pan and place on paper towels or brown paper to drain.
👉 PRO TIP: The oil is hot enough for frying when the end of a wooden spoon placed into the oil sizzles.
Assemble the Sandwich
- Lightly toast the bread. Spread each slice of bread with mayonnaise. Top with lettuce, bacon, and fried green tomatoes.
Recipe Success Tips
- Don’t crowd the skillet. When frying the tomatoes, give them plenty of space in the pan. Crowding will lower the oil temperature and lead to a soggy cornmeal crust.
- Watch the oil temperature. The oil should be hot enough to sizzle when the tomato hits the pan, but not so hot that it smokes. Medium-high heat usually does the trick. If the tomatoes seem to be browning too fast, reduce the heat slightly.
- Drain on a rack, not paper towels. Let the fried tomatoes cool on a wire rack set over a baking sheet. This keeps the bottoms from getting soggy while they rest.
- Assemble just before serving. Fried green tomatoes are best when they are still warm and crisp. Once everything is ready, make the sandwiches and serve right away.
Recipe Variations and Substitutions
This sandwich is delicious as-is, but there’s always room to play around depending on what you have in your kitchen:
- Swap the bread – Sourdough is sturdy and tangy, but white sandwich bread, a brioche bun, or even a crusty baguette can work well.
- Different greens – Green or red leaf lettuce is classic, but arugula adds a peppery bite, and spinach gives a tender touch.
- Vegan version – Skip the bacon and mayo, and use plant-based alternatives.
How to Serve Georgia BLTs
This Georgia BLT is filling enough on its own, but if you’re serving it up for a light dinner, here are a few tasty options:
Storing Leftovers
The sandwich itself is best enjoyed within a short time of cooking. However, if you have leftovers of the fried green tomatoes or bacon, try turning them into a wrap or salad the next day. I’d rewarm the leftover tomatoes in the air fryer briefly before using them.
More Sandwich Recipes You’ll Like
Questions About Georgia BLTs with Fried Green Tomatoes
Yes, you can! While frying gives the best crispy texture, you can bake them on a parchment-lined sheet at 425°F for about 20 minutes, flipping halfway through. Spritz with a little oil for better browning.
No worries! Just use regular salt and pepper, or mix in a little garlic powder, paprika, and onion powder for a similar flavor boost.
You can prep all the components ahead (fry the tomatoes, cook the bacon, wash the lettuce), but assemble just before eating to keep the bread from getting soggy. Toasted bread helps hold everything together better too.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
For the fried green tomatoes:
Make the fried green tomatoes:
-
Heat oil to a depth of approximately 1/4 inch in a large cast iron frying pan over medium-high heat.
Peanut oil
-
Meanwhile, slice tomatoes into 1/4 inch slices. Sprinkle generously with Jane’s Crazy Mixed-Up Salt, any other seasoning salt you prefer, or simply use salt and black pepper.
2 large green tomatoes, Jane’s Crazy Mixed-Up Salt
-
Dredge tomato slices in cornmeal.
1 cup fine ground white cornmeal
-
Add to hot oil and cook about 3 minutes per side.
Assemble the sandwiches:
-
Use sourdough or any other good, substantial bread. Spread two slices of bread with mayonnaise. Top with lettuce, bacon and fried green tomatoes. Repeat. Makes two sandwiches.
4 slices sourdough bread, 4 tablespoons mayonnaise, 4 slices bacon, lettuce, salt and pepper
- Give the tomatoes some space in the skillet so they fry up nice and crispy. If they’re too close together, the oil cools down, and the coating turns soft instead of crisp.
- Keep an eye on the oil. It should be hot enough to make a tomato slice sizzle right away, but not so hot that it starts smoking. If things are browning a little too fast, just turn the heat down a notch.
- Skip the paper towels and let the tomatoes rest on a wire rack after frying. That way, they stay crisp on all sides and don’t end up soggy on the bottom.
Serving 1 | Calories 799kcal | Carbohydrates 142g | Protein 25g | Fat 15g | Saturated Fat 3g | Trans Fat 1g | Cholesterol 6mg | Sodium 887mg | Potassium 776mg | Fiber 13g | Sugar 10g | Vitamin A 809IU | Vitamin C 29mg | Calcium 83mg | Iron 8mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on September 7, 2010. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
