BLT with Candied Bacon and Fried Green Tomatoes

Just forgive me now!  While I was in the kitchen last Saturday playing with food, (you all do that right?), I made the most ridiculously indulgent BLT sandwich and salad that I’ve ever made!  My son compared me to Paula Deen, and with good reason.  After all, who else could you compare me to when I made a sandwich and a salad with brown sugar candied bacon, fried green tomatoes, and a ridiculously good sauce that tastes something like Zaxby’s sauce?  It is definitely in competition for an ultimate BLT!

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First, there is bacon.  Need I say more.  I mean, how do you improve on one of the best foods ever invented?  Well, I’ll tell you.  It is brown sugar baked on it.  Oh my!  I think I kind of over did it, because mine was more like bacon candy, but it was good!

Fried green tomato blt salad 018Candied Brown Sugar Bacon:

Ingredients:
  • 1 pound thick cut bacon
  • 1/4 (or more :)) cup light brown sugar
Directions:
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper and lay bacon out side by side, overlapping just a bit if necessary to make it fit on the baking sheet.
Sprinkle with the brown sugar and place the pan on the top rack of the oven.
Bake for 35-40 minutes or until the bacon is cooked well.
Remove from the oven and serve immediately.

 

Next were the tomatoes.  Fried green tomatoes are very common as an appetizer in the south.  Amazingly, I had never tasted them until recently.  I’ve always thought they sounded like something I’d like so when I was at the grocery store and saw green tomatoes, I decided it was time to give them a try.  I looked at some recipes on the internet, but ended up coming up with my own concoction of ingredients.

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Fried Green Tomatoes:

Ingredients:

  • Green tomatoes
  • Cooking oil
  • 3 tablespoons bacon grease (optional, but gives extra great flavor)
  • Flour
  • Buttermilk
  • Panko plain bread crumbs
  • Self-rising cornmeal

 

Directions:

Slice tomatoes into thick pieces.

Lay tomatoes on paper towels and sprinkle with salt.

Heat a skillet, (I used cast iron) with 1/4-1/2 inches of oil and 2-3 tablespoons of bacon grease.

Pat the tomatoes dry with a paper towel to remove excess moisture.

Prepare 3 containers for dipping tomatoes.  1st Step: flour.  2nd Step:  buttermilk.  3rd Step: 1/2  Panko plain bread crumbs and 1/2 self-rising cornmeal.

Dredge tomatoes one at a time into flour, then butter milk, then Panko/corn meal mixture.  Then repeat step 2 & 3 for extra crunchiness.

Fry in oil/bacon grease until lightly browned.

Drain on a rack and salt immediately.

 

This sauce has several minor variations and several different names as I looked at recipes online.  There’s the copy cat Zaxby’s restaurant sauce.  There’s something called “Comeback” sauce and countless others.  Since my boys have always been in love with Zaxby’s sauce, that’s what I will call my version of it.  It’s not just great with this sandwich, but is wonderful with fried chicken, hamburgers, fries, and about anything else you like to use dipping sauce with!

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Sauce:

Ingredients:

  • 1/2 cup mayonnaise
  • 1/4 cup tomato ketchup
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper
  • 1/4 tsp onion powder
  • 3/4-1teaspoon Worcestershire sauce
  • 1/2-1 teaspoon black pepper

Directions:

Mix all ingredients together.

Refrigerate for at least two hours prior to use to allow the flavors to mingle.

One comment

  1. Barbara Galloway says:

    Kim, I did not like the tartness of green tomatoes and my mother in law from Parkersburg, WV told me to put a pinch of sugar on each slice. That worked until I get used to them. Now I eat them without sugar. I slice mine quite thin. I only dip them in flour. I spray a skillet and then use just enough olive oil to keep them from sticking but give a hint of a crust.

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