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Guys.  This is the BLT to beat all other BLTs. And if you think about it, that's a really difficult job.  Toasted sourdough bread with juicy tomatoes, crisp lettuce, smoky bacon and creamy mayo is quite

Total time

35 minutes




  • 2 large green tomatoes, sliced ½ in. thick
  • coarse salt
  • ¾ cup all-purpose flour
  • ½ tsp ground black pepper (divided)
  • 2 eggs (beaten)
  • 2 tbsp milk
  • 1 cup panko bread crumbs
  • 8 slices bacon
  • 8 slices sourdough bread
  • ¼ cup mayonnaise
  • ½ cup greens (arugula, spinach, lettuce)
  • 2 ripe red tomatoes, sliced ½ in. thick


  1. Line green tomatoes on a kitchen towel. Sprinkle generously with salt and allow to sit 10 minutes. Pat tomatoes dry with paper towels. Preheat oven to 400 degrees. Coat a baking sheet fitted with a wire rack with cooking spray. Set aside. Place flour in a small bowl and toss with half the black pepper. In another small bowl, whisk together eggs and milk. Place bread crumbs in a third small bowl and toss with remaining pepper and a pinch of salt. Dip green tomatoes slices in flour, then egg wash, then panko. Place on baking sheet with fitted rack, 1 inch apart. Coat top of tomatoes with cooking spray. Bake 10 minutes, then flip. Coat with cooking spray and bake 10 additional minutes. Turn oven to a low broil and cook 2 more minutes, until browned and crispy. Flip again and broil other side for 2 minutes, until browned and crispy. Remove from oven and allow to slightly cool. In the meantime, cook bacon in a skillet until crispy. Place on a paper towel. Toast sourdough bread, then spread one side of each piece with mayonnaise. Arrange greens on four pieces, then top with fried green tomatoes, bacon, and red tomato slices. Top with other slice of bread to make 4 sandwiches.
  2. View the recipe instructions at The Gourmet RD

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