Ohio Fried Green Tomato BLT on the Arteflame

Introduction

This Ohio-style Fried Green Tomato BLT is a crispy, smoky, flavor-packed sandwich perfect for summer grilling. Using the Arteflame grill, we bring together tangy green tomatoes, crispy bacon, and fresh lettuce between slices of golden, butter-toasted bread. With the Arteflame’s versatile flat top and high-heat center grill grate, you'll capture those bold flavors with steakhouse-level precision and beautiful presentation—without needing any pots, pans, or lids. Ready to impress your guests with the best BLT they’ve ever had? Let’s fire up the grill and get started.

Ingredients

• 4 large green tomatoes, sliced ½-inch thick
• 12 slices of thick-cut bacon
• 8 slices of rustic white or sourdough bread
• 1 head of leafy romaine or butter lettuce
• ½ cup all-purpose flour
• 2 eggs, beaten
• ¾ cup cornmeal
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 3 tablespoons butter, for grilling
• Optional: mayonnaise or aioli for spreading

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins and place them in the grill bowl.
2. Stack split firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build. In about 20 minutes, the flat top will be hot and ready for cooking.

Step 2: Prepare the Tomatoes

1. Set up a breading station: one bowl with flour, one with beaten eggs, and one with cornmeal mixed with smoked paprika, salt, and pepper.
2. Dredge each tomato slice in the flour, then dip in egg, then coat with the seasoned cornmeal.

Step 3: Cook the Bacon

1. Lay the bacon strips on the flat cooktop griddle toward the center zone where it’s hottest.
2. Cook until crispy, flipping once. Move to a cooler part of the griddle if they’re cooking too fast.
3. Once crispy, remove and set aside on paper towels.

Step 4: Grill the Tomatoes

1. Place the breaded green tomato slices on the medium-high part of the flat top.
2. Add a pat of butter underneath each slice for added crispiness and flavor.
3. Grill each side for about 4–5 minutes, until golden and crisp.

Step 5: Toast the Bread

1. Lightly butter both sides of the bread slices.
2. Place on the flat top griddle and toast until golden brown and crunchy, flipping once.

Step 6: Assemble the BLT

1. On one slice of toasted bread, spread mayonnaise or aioli (if using).
2. Layer with lettuce, 2–3 slices of crispy bacon, and a few grilled green tomatoes.
3. Top with another slice of toasted bread, slice in half, and serve hot.

Tips

• Grill everything at once: the Arteflame is spacious enough to cook bacon, tomatoes, and toast simultaneously.
• Use butter instead of oil on the flat top for unbeatable flavor.
• Add a sprinkle of flaky sea salt on grilled tomatoes right before stacking for a burst of flavor.
• Keep your ingredients near the center for high-heat finishes or near the edge for gentle cooking.
• Clean-up is minimal—just scrape the flat top while it’s still hot and you’re done.

Variations

1. Southern Pimento BLT: Swap mayo with pimento cheese for a bold Southern twist.
2. Avocado Green Tomato BLT: Add slices of grilled avocado for creamy complexity.
3. Smoky Chipotle BLT: Mix chipotle in adobo into your spread for a smoky kick.
4. Fried Egg BLT: Top your sandwich with a fried egg for a hearty brunch version.
5. Sweet Corn BLT: Add grilled sweet corn kernels into the sandwich for an Ohio harvest vibe.

Conclusion

This Ohio Fried Green Tomato BLT delivers on crunch, smoke, and juicy satisfaction—everything you want from a grilled sandwich using nothing but the Arteflame. Crisp bacon, tangy tomatoes, and sizzling flavor come together in harmony. Serve it up hot and you’ll elevate your grill game to legendary status.

Best pairings

• Grilled corn on the cob with chili butter
• Ice-cold sweet tea or a hoppy IPA
• Stone fruit salad with mint and citrus
• Skillet-baked beans on the flat top griddle
• Arteflame grilled apple hand pies for dessert