B.L.F.G.T.

You really can’t beat a good sandwich. And if you add pork products to that sandwich, all the better! That’s why a good B.L.T. is so satisfying. We’re also huge fans of one of Jarrett’s favorite southern foods from growing up in Tennessee: fried green tomatoes.

Yes, fried green tomatoes are more than just the stuff of books and movies. They’re really delicious when well-prepared and have a great salty and sweet flavor. For a recent dinner, we decided to put a spin on the B.L.T. and make B.L.F.G.T.s: Bacon Lettuce and Fried Green Tomato sandwiches. Here’s how it went down.

First, we picked some unripe but large green tomatoes from our garden, sliced them, laid them out on a plate, and salted them each pretty generously.

Green tomatoes are still pretty firm and need the salt to bring out the moisture in the tomato.

Next, we fried plenty of thick-cut bacon in an iron skillet. It’s important to reserve the grease from the bacon (as always!).

We mixed corn meal with a bit of salt and pepper and dredged each green tomato slice through the mixture and coated each well.

Then, we dropped each coated sliced tomato into the already hot bacon grease and fried them on each side for a couple of minutes.

Finally, we layered the bacon, some fresh lettuce (or spinach), fried green tomatoes, and a smear of mayo on toasted bread. A really great spin on a traditional treat.