The Local’s Fried Green Tomato BLT

Includes: Bacon, Green Tomatoes, JD Country Butter, JD Country Buttermilk, Lettuce, Weisenberger Mills Corn Meal

Recipe Adapted From: Jason Hicks, executive chef, The Local

Prep time: 15 minutes

Ingredients:
12 slices thick-cut bacon (or more, your preference)
3 green tomatoes, cut thick
2 c. JD Country buttermilk
2 c. Weisenberger Mills cornmeal
salt, black pepper and cayenne pepper to taste
8 large lettuce leaves
8 slices multigrain or whole wheat bread
butter (optional)
Aioli (or mayonnaise), enough for a good smear
Directions:
In a large skillet over medium heat, fry the bacon until crispy. Transfer bacon to a paper-towel-lined plate, reserving pan drippings.

While the bacon fries, pour buttermilk into a large bowl. Settle tomatoes into the buttermilk and let sit for about 5 minutes.

In a shallow bowl, mix the cornmeal with salt, black pepper, and cayenne pepper to taste.

When the bacon is done, return the pan with drippings to medium heat. Drain the buttermilk from the tomatoes and dredge the slices in the cornmeal mixture. Shake off the excess cornmeal, then gently fry the tomatoes in small batches until golden brown on both sides. Transfer tomatoes to a paper-towel-lined plate.

Toast the bread in a toaster or for a less healthy version, butter the bread and brown the slices on a griddle (griddling makes them much tastier!).

Assemble the sandwiches: Smear 4 pieces of the bread generously with aioli. Layer lettuce leaves on the aioli, then strips of bacon, then the fried tomatoes. Top with the remaining 4 slices of bread, adding another smear of aioli if desired.

Cut the sandwiches in half and serve with an ice-cold lager!