Fried Green Tomato BLT with Spicy Ranch Dressing
Granted, BLT’s are great just as they are, but why not make a grown-up sophisticated version of an American favorite. This sandwich is such a delight with its layers upon layers of flavor! From the toasted hearty seeded bread, to the spice of the cayenne and paprika in the homemade Spicy Ranch Dressing to the crunchy tang of the Fried Green Tomatoes and added flavor of the peppery arugula, and of course to top off this beauty, Perfectly Cooked Oven Bacon! This is sure to be a crowd-pleaser.
Eat This With That
I served this sandwich with deviled eggs and a pickle. That is all that is needed to compliment this sandwich. For dessert I added sweet summer-ripened watermelon. This sandwich is great for picnics, outside events for both lunch or dinner.
Lighten It Up
As you will see on the recipe for the Fried Green Tomatoes, I have used olive oil or avocado oil to fry the tomatoes instead of lard or vegetable oil, for which most southern fried green tomato recipes call. Also, use the whole grain or whole wheat variety of breads with very few indigents (which real whole bread does not need). I have also included my Spicy Ranch Dressing made from my Homemade Olive Oil Mayo, which includes omega 3 fats (which are actually great for you). Drop the guilt and add the homemade flavor, it’s well worth the effort.
Prep Time: 10 mins
Cook Time: 10 mins
Yields: 2 Servings
- To Cook the Bacon:
- Preheat oven to 400. Line a large baking pan with parchment paper or tin foil. Place the bacon, not touching, on the pan. Bake for about 10 minutes or until crispy.
- To Assemble the Sandwich:
- 4 slices of whole wheat seeded bread (or a hearty bread of choice)
- 4 tablespoons Spicy Ranch Dressing, (1 tablespoon spread on each side to the bread) See the link above for the dressing
- 1 cup Arugula, divided among the two sandwiches
- 4 slices Fried Green Tomato, (2 per sandwich) see the link above for the tomatoes
- 4 slices nitrate free, sugar free bacon, cooked