Fried Green Tomato BLT

Make the remoulade: In a small bowl, whisk together mayonnaise, Creole mustard, pickle relish, hot sauce, and lemon juice. Cover and refrigerate while you prepare the rest of the sandwich.

Cook the bacon: Place bacon strips in a cold cast iron skillet. Cook over medium heat, flipping occasionally, until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and set aside.

Set up breading station: Pour buttermilk into a shallow bowl. In another shallow bowl, whisk together cornmeal, flour, salt, black pepper, and cayenne pepper.

Bread the tomatoes: Dip each tomato slice in buttermilk, letting excess drip off. Then press firmly into the cornmeal mixture, coating both sides evenly. Place on a wire rack.

Heat the oil: Add vegetable oil to the skillet (about 1/4 inch deep). Heat over medium-high heat until oil shimmers and reaches 350F. Test with a pinch of cornmeal - it should sizzle immediately.

Fry the tomatoes: Working in batches, carefully place breaded tomato slices in the hot oil. Fry for 2-3 minutes per side until golden brown and crispy. Transfer to a wire rack and season with a pinch of salt while hot.

Toast the bread: Lightly toast the bread slices until golden. You can use the residual heat from the skillet or a toaster.

Assemble the sandwiches: Spread remoulade generously on both slices of bread. Layer butter lettuce on the bottom slice, followed by 2-3 fried green tomato slices and 2 strips of bacon.

Close and serve: Top with the second slice of bread. Cut diagonally and serve immediately while the fried green tomatoes are still warm and crispy.

Serve with sides: Pair with coleslaw, potato salad, or crispy sweet potato fries for a complete Southern meal.