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    Fried Green Tomato Sandwich Recipe

    Published July 9, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This tasty Fried Green Tomato Sandwich is stacked high with bacon, lettuce, tomatoes, and a delicious asiago-basil mayonnaise. You will be blown away by all the flavors in this easy-to-make sandwich.

    When in season, there is nothing like a fresh ripe tomato. They’re delicious eaten lightly seasoned or incorporated into recipes. If you want a few tomato ideas, check out my Tomato Confit or Tomato Onion Salad.

    fried tomato sandwich


     

    Fried Green Tomato Sandwich

    Fried green tomato sandwich is essentially a BLT with fried green tomatoes. This sandwich has been relatively new in the past 30 years and is extremely popular in the South. This sandwich has many variations, and it can be customized to your liking. Whether you want to use a different bread, sauce, or additional toppings is completely up to you.

    Ingredients and Substitutions

    fried green tomato sandwich ingredients
    • Tomatoes – You will need Fried Green Tomatoes and fresh, in-season raw tomatoes. Any fresh tomato will work.
    • Bacon – Regular-cut crisp cooked bacon is best to use. This can be belly or back bacon.
    • Lettuce – I used butterleaf lettuce. However, green leaf, iceberg, arugula, romaine, or any of your favorite leafy greens will work.
    • Bread – I like plain white bread for this, but your favorite bread, like sourdough, can be used.
    • Sauce – I made an asiago-basil mayo for this, but any sauce, such as plain mayonnaise or a Cajun remoulade, can be used.
    • Butter – I always use unsalted butter in my cooking and baking so that I control the sodium content.

    How to Make a Fried Green Tomato Sandwich

    In a medium-sized bowl, mix the mayonnaise, asiago, basil, lemon juice, salt, and pepper. Keep it covered in the refrigerator until it is ready to be used.

    Cook the bacon until crisp. Drain it on paper towels and set it to the side.

    cooked bacon draining on a paper towel

    Prepare and make the fried green tomatoes and briefly set them to the side.

    fried tomatoes

    Slice and prepare the bread, tomatoes, and lettuce.

    slicing tomatoes

    Spread the softened butter on both sides of the bread slices.

    spreading butter on a sandwich

    Toast the bread for 1 to 2 minutes per side on a griddle or cast-iron skillet over medium heat or until browned and toasted.

    toasting bread

    Spread some of the basil-mayo on each slice of the toasted bread, and then add the lettuce, sliced tomatoes, fried green tomatoes, crisp, cooked bacon, and sprouts. Add the top slice of bread with basil-mayo and serve.

    fried tomato sandwich

    Make-Ahead and Storage

    Make-Ahead: These are meant to be eaten as soon as they’re done cooking. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.

    How to Store: It’s best if the fried tomatoes are separated and stored covered in the refrigerator for up to 3 days. The other ingredients will hold in the refrigerator for up to 7 days.

    How to Reheat: Add some oil to a large non-stick skillet over medium heat (about 350°), and re-fry the tomatoes for 2 to 3 minutes total or until hot and crispy. Reconstruct the sandwich and serve.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can swap the butter for mayonnaise on the bread to help you toast it.
    • It is extra, but I like to add sprouts to the sandwich. Microgreens are also a nice touch.
    • You can substitute the fresh basil with 2 teaspoons of dry.

    More Tomato Recipes

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    Let's Cook - Chef Billy Parisi

    Fried Green Tomato Sandwich Recipe

    5 from 1 vote
    This tasty Fried Green Tomato Sandwich is stacked high with bacon, lettuce, tomatoes, and a delicious asiago-basil mayonnaise.
    Servings: 4
    Prep Time: 30 minutes
    Cook Time: 30 minutes

    Ingredients 

    • ½ cup mayonnaise
    • ½ cup shredded asiago cheese
    • 6 chiffonade fresh basil leaves
    • 1 1/2 teaspoons of lemon juice
    • 12 strips crisp cooked bacon
    • ½ fried green tomato recipe
    • 2 large thickly sliced red tomatoes
    • 4 tablespoons softened unsalted butter
    • 8 thick slices of bread
    • 8 leaves of butter leaf lettuce
    • coarse salt and freshly cracked pepper

    Instructions

    • In a medium-sized bowl, mix the mayonnaise, asiago, basil, lemon juice, salt, and pepper. Keep it covered in the refrigerator until it is ready to be used.
    • Cook the bacon until crisp. Drain it on paper towels and set it to the side.
    • Prepare and make the fried green tomatoes and briefly set them to the side.
    • Slice and prepare the bread, tomatoes and lettuce.
    • Evenly spread the softened butter on both sides of the bread slices, about 1 ½ teaspoons per side.
    • Toast the bread for 1 to 2 minutes per side on a griddle or in a cast-iron skillet over medium heat or until browned and toasted.
    • Spread some of the basil-mayo on each slice of the toasted bread and then add on the lettuce, sliced tomatoes, fried green tomatoes, crisp cooked bacon, and sprouts.
    • Add on the top slice of bread with basil-mayo and serve.

    Notes

    Make-Ahead: These are meant to be eaten as soon as they’re done cooking. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.
    How to Store: It’s best if the fried tomatoes are separated and stored covered in the refrigerator for up to 3 days. The other ingredients will hold in the refrigerator for up to 7 days.
    How to Reheat: Add some oil to a large non-stick skillet over medium heat (about 350°), and re-fry the tomatoes for 2 to 3 minutes total or until hot and crispy. Reconstruct the sandwich and serve.
    You can swap the butter for mayonnaise on the bread to help you toast it.
    It is extra, but I like to add sprouts to the sandwich. Microgreens are also a nice touch.
    You can substitute the fresh basil with 2 teaspoons of dry.
    Course: lunch
    Cuisine: American, southern