A Luxurious B.L.T. (with fried green tomatoes)

If you haven't had fried green tomatoes before, now is definitely the season to do so.  This recipe is a favorite of John's and is adapted from a salad recipe from a famous Birmingham, AL chef by the name of Frank Stitt.  While I am normally not a huge fan of bacon, this sandwich really is quite memorable and great with a small side salad.

Fried Green Tomato and Arugula B.L.T.

Ingredients:

1 large egg

1 cup buttermilk (milk is also ok)

3 very firm green tomatoes, cut into 1/3 inch-thick slices

3/4 cup cornmeal

1/4 cup all-purpose flour

kosher salt and fresh pepper

dash of cayenne pepper

2 cups peanut, corn, or canola oil for frying

large handfull of arugula

several slices of bacon, cooked

Aioli (garlic mayo)

Toasted slices of bread

Preheat over to 200 degrees.

Lightly beat the egg in a shallow bowl and stir in the buttermilk.  Place the tomato slices into the buttermilk mixture, turning to coat them.  In a shallow pan, combine the cornmeal and flour and season with 1 teaspoon salt, some pepper and the cayenne pepper.

In a large cast-iron or other heavy skillet, heat the oil over high heat to 360 degrees.

Meanwhile, dredge one tomato slice at a time in the cornmeal, turning to coat and gently pressing into the mixture so it adheres.  Transfer each prepared slice to a rack set over a baking sheet.

Using tongs, carefully ease the breaded tomatoes into the hot oil in batches of about 4 at a time so that the oil does not cool down.  Cook for about 2 minutes, then turn and cook on the other side until the coating is a nice even golden brown, about 2 minutes more.  Transfer the fried tomatoes to a baking sheet lined with paper towels and put them into the oven to keep warm while you fry the remaining slices.

Toast some slices of bread and assemble the sandwich with some aioli, cooked bacon, fried green tomatoes and arugula.  Viola!