Fried Green Tomato BLT (with Black Pepper Aioli)

There are some recipes that instantly feel like summer, and this Fried Green Tomato BLT is one of them. Crisp, golden green tomatoes layered with smoky bacon, fresh lettuce, garden tomatoes, and a creamy black pepper aioli create a sandwich that’s comforting and unforgettable.

This sandwich is one of the main reasons I grow tomatoes each summer! I crave a fried green tomato BLT all year long! If you’re not an aioli fan, try our homemade ranch dressing or homemade bacon jam!

Whether you’ve got a garden full of green tomatoes or simply can’t resist them when you spot them at the farmers market, this sandwich is the perfect way to celebrate the season. The crispy breading gives way to the slightly tart tomato inside, while the peppery aioli adds just the right amount of richness and flavor to make the best summer sandwich!

What You Will Need-Grocery List

For the Fried Green Tomatoes

• Firm green tomatoes, sliced ¼-inch thick
• 1 cup all-purpose flour
• 1 cup buttermilk
• Pepper
• Salt
• Oil for frying

For the Black Pepper Aioli

• 1 cup mayonnaise
• 2 teaspoons garlic, finely minced
• 1 tablespoon lemon juice
• 1-2 teaspoons fresh cracked black pepper
• Pinch sea salt

For the Sandwich

• Thick-cut bacon, cooked crisp
• Toasted sourdough or your favorite sandwich bread
• Leaf lettuce
• Fried green tomato
• Black Pepper Aioli

How to Make Fried Green Tomato BLT

Step 1: Prepare the Aioli

In a small bowl, stir together 1 cup mayonnaise, 2 teaspoons finely minced garlic, 1 tablespoon lemon juice, 1-2 teaspoons freshly cracked black pepper, and pinch of sea salt to taste. Refrigerate while preparing the rest of the sandwich so the flavors have time to develop.

Step 2: Bread the Tomatoes

Pat the tomato slices dry with paper towels. Dip each slice in buttermilk, then flour and repeat to create a thick crispy crust.

Step 3: Fry Until Golden

Heat oil to 350°F. Fry the tomatoes in batches for 2–3 minutes per side until beautifully golden and crisp. Transfer to a wire rack or paper towel-lined plate.

Step 4: Build the Sandwich

Spread a generous layer of black pepper aioli on both slices of toasted bread. Layer lettuce, crispy bacon, fried green tomatoes, and fried green tomato slices. Finish with the top slice of bread and serve immediately.

Tips for the Best Fried Green Tomatoes

• Choose firm, completely green tomatoes for the best texture.
• Don’t overcrowd the pan while frying.
• Let the breaded tomatoes rest for a few minutes before frying to help the coating stick.
• Toasting the bread keeps the sandwich from getting soggy.
• Freshly cracked black pepper makes a noticeable difference in the aioli.

Storing Fried Green Tomatoes and Black Pepper Aioli

Fried green tomatoes are best enjoyed fresh, but leftovers can be refrigerated for up to two days. Reheat in the oven or air fryer to help restore their crisp texture. The black pepper aioli can be made several days in advance and stored in an airtight container in the refrigerator for a week-10 days.

Frequently Asked Questions

Can I make fried green tomatoes ahead of time?

They’re at their crispiest right after frying, but they can be reheated in the oven or air fryer if needed.

What bread works best?

Sourdough, country white bread, or brioche all hold up well to the hearty fillings.

Can I make this in the air fryer?

Yes! Spray the breaded tomatoes lightly with oil and air fry at 400°F until golden and crispy, flipping halfway through.

Final Thoughts

This Fried Green Tomato BLT with Black Pepper Aioli is everything you want in a summer sandwich, crispy, creamy, fresh, and packed with flavor. It’s a recipe that feels nostalgic while offering something just a little extra thanks to the homemade aioli. Once you try this version, it just might become your new favorite way to enjoy fried green tomatoes!