There is nothing quite like a summertime bacon, lettuce and tomato sandwich. In adding a wonderful twist to this timeless tradition, we offer BLTs with fried green tomatoes and with sun-dried tomato bread. We hope you enjoy making this delicious lunch treat as much as we do!
Fried Green Tomatoes
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup King Arthur all-purpose flour
1/2 cup yellow Adluh cornmeal
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Sun-dried Tomato Bread
1/2 qt water
3 1/3 oz sun-dried tomatoes
1 lb, 8 1/2 oz King Arthur flour
1 1/2 oz granulated sugar
1 1/2 oz all purpose shortening
1/4 oz dried yeast
Let tomatoes sit in water for 15 minutes. Mix all ingredients. Let rest for 30 minutes covered with plastic wrap. Knead dough (mash all air out of dough). Cut and mold, then put in greased bread pan. Preheat oven to 335°. Proof until double in size. Around 40 minutes. Place in oven, bake until internal temperature is 209°, check with probe thermometer.
Let cool, slice and enjoy!
