Fried Green Tomato 'BLT'

Fried Green Tomato 'BLT'
Fried Green Tomato 'BLT'

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups fresh basil leaves - (loosely packed)

  • 1 1/4

    cups mayonnaise

  • 3

    tablespoons fresh lemon juice

  • 1

    tablespoon Dijon mustard

  • 18

    slices pancetta, 1/8" thick (available at Italian markets and some specialty food stores and supermarkets)

  • 18

    slices green tomatoes, 1/4" thick (abt 6 tomatoes)

  • 1

    cup all-purpose flour

  • 1/2

    cup yellow cornmeal

  • 3

    large eggs beaten to blend

  • 1

    cup olive oil

  • 6

    slices red tomatoes, 1/4" thick (abt 2 tomatoes)

  • 6

    slices yellow tomatoes, 1/4" thick (abt 2 tomatoes)

  • 1 1/2

    cups thinly-sliced arugula

Directions

Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350 degrees. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200 degrees. Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven. Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve. This recipe yields 6 servings. Market Tip: Look for green tomatoes at your local farmers' market or a specialty foods store, or order them from Melissa's (800-588-0151; www.melissas.com).

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