Fried Green Tomato BLT’s with Garlic-Herb Mayo

Ingredients

• 1 cup chopped fresh basil leaves
• 1 cup plus 2 tablespoons Blue Plate®️ Mayonnaise, divided
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh dill
• 1 small clove garlic, grated
• 6 cups vegetable oil, for frying
• ½ Swans Down® Cake Flour (or all-purpose flour)
• 2 large eggs
• 1 cup yellow cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• 1 ½ pounds green tomatoes, cut into ¼-inch thick slices and seeded
• 8 slices lightly toasted sourdough bread
• 8 slices cooked thick-cut bacon
• 8 green, crisp lettuce leaves

Directions

1. MAKE GARLIC HERB MAYO: In a small bowl, stir together basil, 1 cup Blue Plate® Mayonnaise, Parmesan cheese, dill and garlic. Refrigerate in an airtight container until ready to use (up to 1 week).
2. FRY TOMATOES: Heat oil in a small Dutch oven or 12-inch cast-iron skillet over medium heat until a deep-fry thermometer registers 350°.
3. PLACE flour in a small, shallow bowl. In another bowl, whisk together eggs and remaining 2 tablespoons Blue Plate® Mayonnaise. In a third bowl, stir together cornmeal, salt, garlic powder, onion powder, paprika and pepper. Dredge tomatoes, one at a time, into flour mixture, then egg mixture, then cornmeal mixture. Place dredged tomatoes on a wire rack.
4. FRY tomatoes, working in batches, until golden brown, 2 to 3 minutes per side. Using a spider strainer or a slotted spatula, transfer to a wire rack and let cool slightly.
5. ASSEMBLE SANDWICHES: Divide and spread mayonnaise mixture onto bread slices. Place 2 lettuce leaves over mayonnaise mixture on 4 bread slices; top each with 2 pieces of bacon and 2 to 3 fried green tomatoes. Top with remaining 4 bread slices, mayonnaise side down. Serve Immediately.