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The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm.
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Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich.
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Since those days past, the simple BLT sandwich has always been a source of comfort to me.
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When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up.
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This is where the Green Tomato BLT came from.
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For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste.
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Whisk in the olive oil.
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Stir in the celery, parsley, and scallion.
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Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
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For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl.
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Combine the flour with the Creole seasoning and garlic powder in another bowl.
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Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
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Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
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Once the oil is at the correct temperature, slowly place the green tomato slices in the oil.
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(Make sure the oil is no higher than half way up your pan.)
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Cook until golden brown, about 3 minutes on each side.
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Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel.
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Season with salt and pepper.
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To assemble: Place the butter in a pan and melt over medium-high heat.
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Toast both sides of the bread.
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Slather both sides of the bread with reserved remoulade.
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Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
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Slice in half and enjoy.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
