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  • Chef Martha Morgan

Fried Green Tomato “BLT” Sandwiches Gluten-Free Allergy-Friendly & Vegan Option Recipe!

Saturday, May 8th, I had a virtual cooking class again with Rainbow Blossom Wellness Center. We had some technical difficulties, and we were able to have a few people join after clarifying the link issue. I had a blast with everyone at team Rainbow blossom. Several employees got to taste my food, and their enjoyment is why I do what I do. Please subscribe to my website or check out Rainbow Blossom’s Events to keep up to date with my future classes.


This is one of my favorite sandwiches to make and eat!. A fellow Chef-inspired me to make this recipe and alter it to suit multiple people’s dietary needs. I grew up with my Aunt teaching me how to make fried green tomatoes, and I love Bacon. Then the realization that my youngest can’t eat pork or tomatoes? How can I make this so many people can have a taste of this incredible sandwich? Keep reading for the full recipe and substitutions. Keep in mind that I am a specialty diet and allergy Chef. If you have no food allergies, intolerances, or dietary restrictions, then make following your diet.



Fried Green Tomato "BLT" Sandwich GF AF and can be made Vegan

Ingredients For Fried Green Tomato BLT Sandwich


1 lb of pork bacon, turkey bacon, or vegan bacon. ( I use 4 pieces of bacon on a sandwich)

1 head of lettuce any type. I prefer using bib lettuce or even raw spinach at times. ( Make sure to wash and dry your lettuce ahead of time.)

1 loaf of safe bread of your choice

1 8oz or 6oz pkg of cream cheese softened( can use vegan cream cheese)

¼ cup of mayonnaise (We use a vegan mayo due to food allergies)

1 ¼ tsp Salt

1¼ tsp black pepper

1 tsp Onion Powder

1 tsp lemon juice

1 tsp Italian herb mix (oregano, basil, marjoram, thyme, and rosemary)

½ tsp paprika

¼ tsp *cayenne pepper is optional

Approx 4 green tomatoes washed and dried

1 ½ cups of cornmeal, or Mesa ( If allergic to Corn, then can double the amount of Gluten-free flour or sub safe bread crumbs)

1 ½ cups of a gluten-free flour blend that does not have Xanthium gum in it.

*2 eggs and 2 cups of milk or buttermilk if no dairy or egg allergy for egg wash

2 cups of Safe Milk we use rice milk ( to make the "egg wash")

3 tablespoons of ground flaxseed( or chia seed)

1 tablespoon of apple cider vinegar (optional)

3 cups of frying oil of your choice. (To pan-fry the tomatoes)


Items you need!

Sharp knife, 2 sheet pans, skillet, 2 spatulas, 4 bowls for mixing, measuring cups, and spoons. Optional hand mixer*


Getting Ready to Start Class!

Let’s Get Started On Fried Green Tomatoes!

1st we need to make our ” buttermilk and egg “ wash. First, use 2 cups of safe milk for you. If you use rice milk that is shelf-stable as I have, then keep it at room temp then after opening it, place it in the refrigerator. The room temp milk will thicken quicker versus at a colder temp. Next, add the apple cider vinegar(optional) to the “milk” and whisk; this creates the “buttermilk.” Then add the flaxseed or Chia to the “milk” and whisk. Let mixture stand till it is thickened or an egg-like consistency. Approx 15 minutes

While you are waiting for the “egg “ wash to thicken, you can go ahead and start on the next step. Take the flour, cornmeal, 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, and mix well. Place flour dredge in a container that has plenty of room to move around without flour going everywhere.

Next, take your green tomatoes that have been stored in the refrigerator so they don’t turn red, and it also helps with coating for them to be cold. Slice the green tomatoes to the desired thickness; we slice ours approx ¼ of an inch.

If your “egg” wash is at the correct consistency, then you can start coating your tomatoes. First, place them in the “egg” wash and then coat them liberally with the flour mixture. Repeat this till all slices are completely covered. Then either place the coated tomatoes in a dish lined with parchment paper in either the refrigerator or freezer for at least 15 minutes to allow breading to adhere to the green tomatoes.

Next, heat oil in a pan to shallow fry at 340 degrees Fahrenheit. Place a layer of tomatoes in the frypan and fry on each side for approx 5 minutes. Cooking time will change based on the thickness of your tomatoes. * Can fry in an air fryer please go by manufacture settings for non-meat items. *

When the tomatoes have browned, place them on a cooling rack or a plate with a towel to catch some of the greases. You can add salt and pepper to the green tomatoes again right after leaving the oil before they cool down. I usually do not do this if I am making them for a sandwich.


Let’s Get Started On The “Bacon”!

You need to preheat your oven to 350 degrees Fahrenheit.


I prefer to cook my bacon in the oven on a lightly oiled sheet pan. If you are using pork bacon, I usually will cook for around 20 minutes, depending on how thick. Time will be longer or shorter depending on crispy preferences and thickness.

If using Turkey BAcon same principle sheet pan but this time liberally oiled pan and I cook around 30 minutes to achieve the desired crispiness I like. Time will be longer or shorter depending on crispy preferences.

Using Vegan Bacon premade, cook by companies’ directions, but I find it able to “trick” the meat-eater by cooking in a frying pan with oil versus the oven method.

*Another option for Vegan Bacon would be to marinade sliced root vegetables such as carrots, celery root, or even radishes in liquid smoke with salt and pepper. Oven roast vegetables or air fry them for a crispy texture.*


Ingredients ready for virtual class!

Let’s Get Started On The Italian Aioli!

Ensure your “cream cheese” is softened add it to a bowl, with the mayo of your choice, ¼ tsp salt, ¼ tsp black pepper, 1 tsp of Italian herb blend, ½ tsp paprika, *optional ¼ tsp of cayenne pepper, and 1 tsp of lemon juice blend with a hand mixer until well incorporated. You can make this a day ahead of time stored in the refrigerator or at the time of service.


Let’s EAT!

I know it has been a bit of work, but you are almost to the best part! Everything is cooked, lettuce is clean, and you have your favorite bread. To toast or not to toast is your next question? Only you can decide that. Spread an equal amount of aioli on each side of the bread, place a few pieces of lettuce, two green tomatoes( or more), as much “ bacon” as you see fit ( I usually use 3 to 4 pieces. Then place the other slice of bread on top, and cut in half to serve. Now Let’s Eat!


I hope this recipe helps to tame your allergy dragon. Please share, subscribe, and comment on this recipe. What is your favorite sandwich? Let me know.



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