These FRIED TOMATO BLTs with CILANTRO LIME MAYO are the best sandwiches ever! Reimagine this classic recipe and make it a family favorite! Loaded with herbed fried tomatoes, cilantro lime mayo, arugula, and BACON!
This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.
FRIED TOMATO BLTs with CILANTRO LIME MAYO!!! This is NOT a drill. This IS the most incredible BLT I’ve ever had and I just so happened to make it at home?! Can you tell I’m a tad proud of myself? When you reach age 30 and don’t know how to cook A SINGLE THING it’s the little victories in the kitchen that still mean a lot. This reimagined classic recipe is juicy, bursting with flavor, and the absolute perfect and simple comfort food for any occasion. It makes me think of home, childhood, and all things good. Check, check, check!
A classic recipe like the BLT requires a classic drink like SWEET TEA! It makes me think of childhood, my parents screened in porch, and riding bikes with my brother around the neighborhood. Those of you that know me know I hate exercise, but a little leisurely bike riding was always fun. :) Lipton has THE BEST Sweet Tea Flavored Iced Tea…the BEST! I love sweet tea but I hate when it’s too sweet. I order it from McDonald’s “half cut” because I need them to tone that sugar down. Lipton has this flavor on lock. The perfect combination of flavor with a touch of sweetness, just how I’ve always loved it. Pair it with a Fried Tomato BLT and you’ll be in nostalgia heaven.
Lipton is partnering with The Food Network the bring creative twists on old favorites, just like this BLT. Hop over to The The Food Network to see other ideas!
I love finding a recipe that really brings out the feeling of home. There’s just nothing like a reimagined classic to bring out the kids in us all. Fried Tomato BLTs with Cilantro Lime Mayo for the win! Luckily I made enough fried tomatoes to last several sandwiches. I plan on eating this for days!
Yields 2 sandwiches
5 minPrep Time
15 minCook Time
20 minTotal Time
- 4 slice bacon
- ½ c. all-purpose flour
- 1 large egg
- 1 tbsp. skim milk
- ½ c. yellow cornmeal
- salt to taste
- pepper to taste
- 1 teaspoon garlic powder
- 1 lb. roma tomatoes, sliced
- oil for frying (I like to use canola oil)
- 4 sliced of your favorite bread, toasted
- 4 tablespoons olive oil mayo
- juice from 1/2 a lime
- 1 tablespoon fresh cilantro, chopped
- pepper to taste
- baby arugula
- Preheat your oven to 400F. Place bacon strips on a baking sheet lined with foil and bake for 15-20 minutes, or until bacon is crippled to your liking. Drain the bacon on a paper towel and set aside.
- While bacon is cooking, place the flour in one shallow bowl, the egg and milk (whisked) in another shallow bowl, and the cornmeal, salt, pepper, and garlic powder in yet another shallow bowl.
- Dip each tomato slice in the flour, patting to adhere, then in the egg, and then finally in the cornmeal mixture. Press to adhere as much as possible. Set tomato slices on a plate lined with wax paper.
- Heat a large skillet with the oil over high heat for about 2-3 minutes. When shimmering, it should be ready to add the tomatoes. They should immediately sizzle on contact. Put all the slices into the skillet and fry for 5-7 minutes, turning once. When the tomatoes are fried to golden brown, remove and place on a paper towel to drain.
- In a small bowl, stir together the mayo, lime juice, and cilantro. Set aside.
- When ready to assemble your sandwiches, generously apply the mayo to the inside of two pieces of toasted bread. Layer on the tomatoes, bacon, and arugula. Top with the remaining piece of bread.
- Slice in half and enjoy!
- Serve with Lipton Sweet Tea Flavored Iced Tea for a special nostalgia treat!