Fried Green Tomato BLT

I am a Southern girl.  I've come to terms.  I once considered buying Emeril's dutch ovenesque smoker to smoke meats in your oven while living in Cali because I had a hankering for BBQ but couldn't find it the way it was made in the South. I also have a hankering for fried green tomatoes every summer.  I LOVE fried green tomatoes and they have to be made with cornmeal.  CORNMEAL!!  Not panko and not a mix of flour, panko and super fine cornmeal.  JUST CORNMEAL.  Just like southern BBQ needs to be smoked, fried green tomatoes ain't right if it's dredged in anything else but cornmeal.

It is tomato season right now.  My tomatoes are just starting to ripen. I'm growing a green heirloom variety, Emerald Evergreen.  Perfect for a fried green tomato BLT!

Everything is the same for a regular BLT except the fried green tomatoes, of course!

Fried Green Tomatoes:
(Makes enough for 2 sandwiches)
2 to 3 Unripe tomatoes or a green variety
1/2 cup to 1 cup  cornmeal
1 large egg
salt and pepper to taste
Hot sauce to taste (optional)

Oil for frying

Slice tomatoes into 1/2 in. thick rounds.  Place slices in a colander and sprinkle with a good pinch of salt.  Allow the tomatoes to sit for 10 to 15 minutes so that the liquid from the tomatoes can drain out. 
In a bowl, beat an egg. Dump cornmeal onto a plate.  Add salt and pepper to the cornmeal (a good pinch of each). If adding hot sauce, add to the beaten egg.

Dip tomato slices into the beaten egg then dredge in cornmeal.  Pat cornmeal onto the slices to develop a nice crust.  Fry in a hot pan with enough oil to pan fry. Cook until the tomatoes are golden brown about 2 minutes on each side.  Make sure to add oil as you go. Remove any burnt cornmeal bits in the frying pan as you go to prevent burnt bits sticking to your tomatoes. Drain fried tomatoes on paper towels.

Assemble BLT as usual.  Enjoy!  The combo of the bacon and crispy, cornmeal coated tomatoes are so good!!