Since the day Michael Ruhlman announced his BLT challenge, I’ve had that classic sandwich combo on the brain, and while last night’s version was certainly not our entry into the contest, it was a way to get our BLT mojo flowing.
A really good tomato is, for me, the most important component of a BLT, and since we’re still a couple of months off from from prime tomato season here in New England, I decided to work with what we do have around now: tart green tomatoes.
While my bacon cooked on a rack in the oven (my favorite way to keep the slices flat and stackable), I sliced up my tomatoes and gave them a dunk in some beaten egg seasoned with salt and a dash or three of hot sauce. The egg-coated slices then got a coating of cornmeal before going into a hot pan to fry until golden.
When the last batch of tomatoes had been fried and the bacon was ready, I started layering: a lightly toasted slice of sourdough, a layer of bright green basil mayo (you can make your own mayo, of course, but I didn’t and the world didn’t end), then some bacon, peppery arugula (my leaf of choice for BLTs), some of the fried green tomatoes, and another mayo-spread slice of bread on top.
The “soup” I made to accompany our sandwiches was… not so good. (Even after thinning it with a bit of water and readjusting the seasoning, it was more like paste than something potable. Your mileage may vary.) But the marriage of BLT and fried green tomatoes was such a happy one, we barely missed our soupy side dish.