Sandwich #177–“Baked at Halftime” Fried Green Tomato BLT

friedgrnblt E and I differ on sports. He’s into hockey and the America’s Cup (nice win, Oracle!). I am a raging Chicago Bears fan.

I watch football games leaning into the television, and scream bloody murder when the miss a down or fumble the ball. E sometimes gets so nervous by my yelling, he often flees to the the safety of his office.

Something tasty I discovered for football watching last weekend—baked fried green tomato BLTs. I had the last of those green tomatoes left, and baked them the same way I did earlier for the feta and red onion sandwich. They were sweet and crunchy against the bacon and crisp greens. I thought this would help woo E back into the living room to watch football with me.

Nope. I took the sandwich to him in the office, and we ate it while watching Cup highlights. “Alright, the game is on!” I said.

“Enjoy,” E answered, turning his attention back to his computer.

“BAKED AT HALFTIME” FRIED GREEN TOMATO BLT
1 baguette or roll
2 sliced green tomatoes
1 cup buttermilk
1 egg
1 cup cornflake crumbs
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon cayenne
3-4 slices bacon
1 bunch lettuce
1 teaspoon olive oil
2 tablespoons mayo
1 tablespoon dijon mustard
1/4 tablespoon hot sauce
salt and pepper to taste

Tomatoes: buttermilk in bowl with egg, beaten. In another bowl, add cornflake crumbs, cayenne, cumin, paprika, chili powder and mix. Dip slices of tomato into egg batter, then cornflake mix, then repeat. Lay out on cookie sheets. Bake at 400 degrees for 20 minutes. Set aside. In a small bowl, mix mayo, mustard and hot sauce. Toast bread. Slather on spicy mayo. Dress greens in olive oil, then layer on greens, then bacon, then tomatoes inside roll or baguette. Cut in half, if desired. Serve.

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