A Guide to the Perfect Early Summer BLFGT: Bacon, Lettuce & Fried Green Tomato
Welcome to the Third installment of our Meat Guide, a special feature courtesy of Marissa Guggiana. Marissa brings us her meaty expertise and carnivorous recipes as Co-Founder of The Butcher’s Guild and author of Primal Cuts: Cooking with America’s Best Butchers. Today Marissa shares a variation on the classic BLT recipe – we hope it will help you explore something new in your world of meats this Summer – Enjoy!!
By Marissa Guggiana
A BLT is one of those perfect things that expresses majesty in its simplicity. When I got this BLT recipe from Butcher’s Guild member, Prince of Pork, bacon-curer, salumist and chef John Stewart, I thought ‘Can it really get better than the classic?’ And then I remembered the time that I put a PBJ in the cast iron pan with a little butter, and I thought ‘Yes, it can get better.’ Just to be safe that it was worth the effort, though, I made a control BLT with the basics. And as John and his wife, Chef Duskie Estes, pointed out, the BLFGT is the solution for those BLT cravings before the tomatoes are ripe. Trust me, this is worth the little bit of extra work.
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Black Pig BLFGT
Prep time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 sandwiches
- 1 whole egg
- 1 egg yolk
- 1/3 cup fresh squeezed lemon juice
- 2 cloves garlic, peeled
- 1 1/2 cups olive oil
- 1 teaspoon Tabasco, or more or less to taste
- kosher salt and fresh ground black pepper, to taste
- 4 green tomatoes, sliced 1/3 inch thick
- 1 1/2 cups buttermilk
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 cup flour
- 1 cup cornmeal
- 2 Tablespoons of olive oil for cooking
- 12 slices cooked black pig bacon (or your favorite pork belly confection)
- limestone lettuce or romaine
- 1 loaf of Incredible rustic bread, sliced (toasted, if you like)
- In a food processor, combine the eggs, lemon juice, and garlic.
- With the motor running, slowly add the oil and emulsify – this is your aioli!
- Season to taste with tabasco, salt, and pepper. Set aside aioli sauce aside.
- In a loaf pan, combine the buttermilk, paprika, and cayenne.
- In another loaf pan, combine the flour and cornmeal.
- Place the green tomato slices in the buttermilk to coat. Using one hand for the dry ingredients and the other hand for the wet ingredients, dip the buttermilk coated tomatoes into the cornmeal, coating them evenly.
- Heat a few tablespoons of olive oil in two large sauté pan on medium-high heat. Saute as many tomato slices as will fit comfortably at a time. Saute until golden brown on both sides, about 3 minutes.
- Drain on paper towels and season with kosher salt.
- Slather all the slices of the bread with the aioli.
- Place the lettuce on 4 of the slices.
- Top with bacon and top with the green tomatoes.
- Then top the sandwiches with the remaining bread.
Note: You could also use the fried green tomatoes on their own as a picnic side and this Tabasco aioli also makes an incredible BLT with ripe heirlooms too!