California Avocado season has ended.

Fried Green Tomato BLT with Fresh California Avocado

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Fried Green Tomato BLT with Fresh California Avocado


Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)


Serves: 4

As needed Green Tomatoes
3 Medium Firm Green Tomatoes
2 oz. buttermilk
4 oz. whole milk
2 oz. cornmeal
2 oz. seasoned flour
As needed Canola oil for frying
As needed Sandwiches
8 Slices of Fresh Sour Dough Bread
8 Slices of cooked crisp Apple-wood smoked bacon
2 oz. Baby Arugula
1 cup Creole Honey Mustard
2 Fresh California Avocados cut into slices

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Cut the green tomatoes into ½ inch slices, you will need 12 slices. Soak green tomatoes in a combination of buttermilk and whole milk. Combine seasoned flour and cornmeal. Dredge tomatoes into cornmeal mix until coated. Pan-fry the green tomatoes over medium-high heat until golden brown on both sides. Arrange tomatoes on paper towels to remove the excess oil. Reserve.

Lightly toast the sour dough bread. Lay out the toasted bread with toasted side down. Spread 1 tablespoon of Creole honey mustard on each slice. Arrange 3 slices of fried green tomatoes on each of the bottom half of the sandwich. Top the fried green tomatoes with the apple-wood smoked bacon, baby arugula and sliced Fresh California Avocado. Finish sandwich with remaining slices of sour dough, slice in half, arrange on 4 plates and serve with your favorite side.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of Darrin Finkel - Ralph Brennan's Jazz Kitchen


(2 Ratings)