This month’s Cook’s Country has a recipe for Fried Green Tomato BLTs. Well I couldn’t get green tomatoes, but I’m still going to go for frying them!

To start with the sliced tomatoes need a salt & sugar drying out for an hour. Which apparently I forgot to take a photo of. Not that you’re missing much: just slices tomatoes on a baking sheet with kitchen roll to soak up extra liquid.

After drying, it’s a flour/egg/panko breadcrumb assembly line.

Then shallow frying, while the bacon also fries.

Things get a bit hectic managing all that frying while also sorting out the bread (which is my regular weekly sourdough loaf that I bake) with mayo & sriracha.

Then assembling, half the lettuce going on the floor… resulting in some rather unstable sandwiches!

They were very messy to eat… and we really didn’t need that many each… but hey it was all very enjoyable!