Fried Tomato BLT Sandwich

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  • Cook time icon 20 minutes Prep | 5 minutes Cooking
  • Servings icon 4 Servings
Fried Tomato, BLT Sandwich


  • 3 fresh tomatoes, firm but ripe
  • 1 egg
  • ¼ cup all-purpose flour
  • ¼ cup cornmeal
  • ⅓ cup plain breadcrumbs
  • Vegetable oil for frying
  • 8 slices of bacon, cooked
  • Sliced Monterey Jack cheese, optional
  • Lettuce, leaves washed and separated
  • 8 slices of bread
  • Duke’s Mayonnaise


1. Wash tomatoes and slice horizontally, about ½-inch thick. Discard the top and bottom end pieces, or save for another use.

2. Beat the egg in a small bowl.

3. Combine flour, cornmeal and breadcrumbs in a shallow dish or pie plate.

4. Pour enough oil in a skillet or cast iron pan to come up the side ½ inch. Heat oil to 350°F.

5. When oil becomes hot, dip tomato slices in the egg, then in the bread crumb mixture making certain both sides are evenly coated.

6. Place tomato slices in the hot oil being careful not to crowd the pan. Cook until the bottom crust is golden brown. Flip the slices and cook the other side.

7. Remove the tomato slices from the oil and drain on a paper towel lined plate.

8. Repeat the cooking process with remaining tomatoes.

9. Assemble sandwiches with tomatoes, bacon, cheese and lettuce, and a healthy dollop of Duke’s Mayonnaise.

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