A twist on the classic BLT swapping out the ripe red tomatoes for crispy cornmeal coated fried green tomatoes and adding a tasty remoulade sauce.

Ingredients

• 1 medium sized green tomato, sliced 1/4 inch thick
• 1/2 cup buttermilk
• 3 strips bacon
• 1/4 cup masa harina (corn flour) or flour
• 1/4 cup cornmeal
• salt and pepper or creole seasoning to taste
• oil or bacon grease for frying
• 2 slices of bread
• 2 leaves lettuce
• 1 tablespoon remoulade sauce

Directions

1. Soak the green tomato slices in the buttermilk for at least 30 minutes at room temperature.
2. Fry the bacon and set it aside retaining the grease in the pan.
3. Mix the masa harina, cornmeal and creole seasoning and place it in a wide and shallow dish.
4. Pull the tomato slices out of the buttermilk and dredge them in the cornmeal mixture.
5. Fry the tomato slices in oil over medium heat until golden brown on both sides, about 3-4 minute per side and set aside to drain on paper towels.
6. Assemble sandwich and enjoy.