With the gardening season wrapping up, I’ve found myself with more green tomatoes than I knew what to do with! This was my first year with an actual garden that wasn’t comprised of a few small pots on my small apartment deck. So in my joyous excitement, I may have gone a bit overboard in the number of tomato plants I put into the ground. Like 10 plants overboard.
After a while, I sort of got overwhelmed with caring for this rather jungle-like garden, which included a variety of squash, herbs, and cucumbers. Since things were going downhill as far as plant quality and animal invasion anyways, I decided to rip it all out and call it a day. This rather aggressive decision did leave me with a TON of green tomatoes that I now am left to either toss or make the best of. Thank goodness I’ve spent some decent time in the south where green tomatoes are actually a culinary staple, and the most addicting being the fried green tomato!
Most of us have all eaten our fair share of BLTs over the years, because what’s not to love about a pile of bacon sandwiched between carbs, mayo, fresh garden tomatoes and lettuce, right? However, fried green tomatoes change the BLT game! I’m never going back to a plain old BLT again. What do you call something like this, by the way? A BLFGT? Haha, I don’t see that catching on anytime soon. None the less, I’m head over heels for this sandwich and that creamy whipped rosemary feta, which can easily be used as a simple bruschetta app on its own. If there’s any actually left over, that is, because it’s so good on this sandwich! With that being said, there probably won’t be, so make extra.. you can thank me later.
Not to abruptly change subjects, but life has been crazy lately ya’ll! Like so much to the point that I’ve had to step back from the blog and keeping up with social media life just to focus on the rest of my life! Anyone else been there before? I try to remind myself that it’s healthy to prioritize stuff and not try to take on the whole world, which I tend to fail at epically so often!
I won’t bore you with the long details, but here’s a brief overview of both the chaos and exciting things going on. Being it the end of the season, the immense amount of my mother’s gardens at our house can make for a full-time job, especially during fall cleanup, which has me quite busy cleaning and transplanting.
Last week, my sweet little Bella broke her leg. It was awful you guys, like horrific! Being that she’s a small little Italian Greyhound the bones are already so fragile and little that repairing this sort of thing is not easy and not cheap at all! There can also be complications along the way that we needed to be aware of. We ended up making the choice to go ahead with surgery to repair the break. She’s now resting at home with an 8-week long recovery ahead of her. Because of this, she requires a lot of constant attention and monitoring. So my life has basically been wrapped around her life.
Over the weekend, they finally delivered our Zippyshell to us, you know that one that was supposed to arrive way back in August, 7-11 days after it left Charleston, SC on the 29th of July? It’s such a long story that makes me a bit fiery inside, so I will leave that one be. However, with the delivery, I’ve been unpacking a good portion of my life that consists of our years in Charleston and a lot of the things I gathered over my college years. It’s been quite the challenge of doing this while keeping a close eye on Bella!
The exciting news is that my friend, Rachel, is getting married in a few weeks and we are in the wedding!! So our October will be filled with celebration and getting ready for the event! And working my butt off to make sure I still fit into my dress! Did I mention how much I LOVE those fried green tomato BLTs, haha? This wedding will definitely be the highlight of all that’s going on right now! It’s keeping me going!
When you add all of these things up, plus general day to day life, I have to make that hard choice to set aside the blog here and there when I don’t feel I can make it all happen, haha! So there you go, my life in a much more longer overview than I was hoping! But hey, thank goodness for fried green tomato BLT sandwiches that satisfy all of my “stress eating kind of moments.” They are so good!
- 8 oz. block feta cheese
- 2 tablespoons whipping cream or whole milk
- 4 green tomatoes, cut into ½ in thick slices
- ¾ cup panko bread crumbs
- 1 ½ cup flour
- 1 teaspoon garlic powder
- 3 eggs
- 1 liter frying oil (such as peanut, vegetable, safflower, avocado, or sunflower oils)
- 1 loaf freshly baked sourdough bread, sliced
- 1 ½ cup baby arugula
- 12-16 oz bacon (allows for 2-3 slices per sandwich)
- 1 package fresh rosemary
- 4 cherry tomatoes
- Freshly ground black pepper
- Heat oven to 325.
- Prep rosemary spears - Choose 4 long and straight rosemary spears from package. Remove all but 1 inch from top of the leaves from the stems. Wrap the 4 rosemary spears in a damp paper towel and place in fridge. Mince the removed leaves, adding more leaves, if needed, to equal 2 tablespoons.
- Make whipped rosemary feta - Crumble feta into a food processor and add in cream or milk. Pulse until mixture is smooth. Scrap into a small bowl and mix in 1 tablespoon minced rosemary. Cover and set aside in fridge.
- Prep tomato breading - In a shallow medium sized bowl, combine bread crumbs, flour, garlic powder, remaining 1 tablespoon minced rosemary and 1 teaspoon each salt and pepper. In another shallow bowl, add the 3 eggs and mix light until combined. Cover and set aside in fridge.
- Prep toasted bread - Lightly grease a sheet pan with oil. Lay 8 slices of bread onto sheet pan. Brush oil onto tops of bread, sprinkle with salt and pepper. Cover with a towel or plastic wrap and set aside.
- Cook bacon - Line a second sheet pan with foil. Lay bacon slices out on sheet pan. Place in oven and cook until golden brown and crispy. About 20-30 minutes. Remove bacon from pan and place on a plate lined with paper towels. Keep in a warm place. Leave oven on to toast bread at a later point.
- Fry green tomatoes - While bacon is cooking fill a large heavy bottomed skillet or stock pot with about 2 inch of oil. Heat oil on medium-high heat. To check that oil is ready, sprinkle some flour into oil. If it sizzles it's ready.
- While oil is heating, place eggs, flour mixture and a large clean plate in a row. Dip a tomato into eggs to coat completely. Place tomato into flour mixture, patting flour mixture into tomato to ensure a nice coating. Place tomato on plate and repeat with remaining tomatoes.
- Fry tomatoes in heated oil, making sure not to overcrowd pan. Work in batches and place fried tomatoes on a plate lined with paper towels as they finish. Sprinkle lightly with salt. If tomatoes burn too quickly, turn heat down. If it’s taking too long to create a deep golden crust, turn heat up.
- Turn oven temperature up to broil. Uncover bread and place on upper rack in oven. Toast bread for 2-4 minutes, rotating in between, until bread is golden. Remove from oven.
- To assemble sandwiches - Divide fried green tomatoes between 4 bread slices. Divide bacon between sandwiches, then arugula. Spread 4 remaining bread slices with whipped rosemary feta and place on top of sandwiches. Skewer a cherry tomatoes with a rosemary spear (4 total). Stick a rosemary skewer into each sandwich and serve.