My Ultimate BLT is crazy good and I think it’s the best BLT ever. Not that there is anything wrong with a regular BLT, mind you. BLT’s have long been one of my favorite sandwiches. Whenever I’m in a restaurant and everyone else is ordering burgers, I always order a BLT. The Midtown Caboose, a restaurant here in Tallahassee has an awesome BLT sandwich that I just adore. The last time I was there I made up my mind to try creating my own ultimate sandwich and I think I have a winner here!
My Ultimate BLT starts with toasted sourdough bread slices, slathered with salsa verde aioli, topped with crispy fried green tomatoes, romaine lettuce leaves and what else, a handful of smokey salty bacon. Fried green tomatoes are a southern favorite, and if you haven’t ever tasted them, you are in for a treat. Sliced fresh tangy green tomatoes are dredged in flour and panko bread crumbs and fried until they are golden and crusty on the outside.
My homemade salsa verde aioli is made with jarred salsa verde, mayonnaise and just a hint of lemon juice. If you don’t know, salsa verde is made with roasted tomatillos, garlic, onion, and serrano chiles. Tomatillos may resemble green tomatoes but they are actually a fruit of an entirely different plant. They have a tart, fruity, slightly herbal flavor. When you mix the salsa verde with mayonnaise, and lemon juice it becomes a delicious tangy aioli which perfectly compliments the rest of the ingredients in the sandwich. Originally, I planned to copy the “railroad sauce”, Midtown Caboose serves on their sandwich, which is cajun spices and mayonnaise. But I had some leftover salsa verde and thought the flavors would be really great together and I have to say they are!
To make your sandwich, gather the ingredients which are, bacon, green tomatoes, sourdough bread, romaine lettuce, flour, panko breadcrumbs, a lemon, an egg, kosher salt and pepper, and olive oil.
Cook the bacon in a skillet or microwave. Set aside.
To make the salsa verde aioli, mix the mayonnaise, salsa verde, and lemon juice together in a small dish. Taste and add more salsa verde if desired.
Put the flour in one shallow dish, and the panko breadcrumbs in another dish. Crack the egg in another dish and add just a little water. Whisk until well blended. Slice the green tomato and sprinkle salt and pepper on both sides. (The green tomato in the photo above has started ripening but was still firm and tasted fine. Try and get a really green tomato that hasn’t started ripening when you go to the store. ) Dredge the tomato slices in the flour, dip in the egg mixture, and then dredge in the panko breadcrumbs. Add olive oil to a medium skillet and put over medium heat. When the oil is hot, add the tomato slices and cook for a few minutes on each side, or until they are golden brown. Place the cooked slices on a paper towel to drain.
Toast your bread slices.
To assemble the sandwiches, generously spread the salsa verde aioli on both slices of bread. Top with romaine lettuce leaves, 3 fried green tomato slices, and 2 bacon slices. Slice and enjoy!
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