Fried Tomato BLT with Shiso Charred Scallion Corn Mayo
Fried Tomato BLT with Shiso Charred Scallion Corn Mayo
Ingredients
For the Shiso Charred Scallion Corn Mayo
- 1/2 cup Japanese mayonnaise, Kewpie brand recommended
- 1 cob fresh corn, or 1/2 cup frozen/canned corn kernels
- 2 scallions
- 5 shiso leaves
- 1 tablespoon lime juice
- 1 pinch salt
- 1 pinch black pepper
For the Fried Tomatoes
- 2 ripe tomatoes, sliced 1/2 inch thick
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for shallow frying, as needed
For the BLT Assembly
- 8 slices sourdough bread
- 12 strips crispy bacon
- 4 leaves lettuce
Instructions
- 1
To prepare the Shiso Charred Scallion Corn Mayo: Heat a pan over medium-high heat. Add the 2 scallions and char them until they are softened and slightly blackened, which takes approximately 3 to 5 minutes. Remove the scallions from the pan and let them cool, then finely chop them.
⏱️ 5 min
- 2
If using fresh corn, carefully cut the kernels off the cob. If using frozen or canned corn, measure out 1/2 cup.
⏱️ 3 min
- 3
Finely chop the 5 to 6 shiso leaves.
⏱️ 2 min
- 4
In a medium-sized bowl, combine the 1/2 cup of Japanese mayonnaise, the chopped charred scallions, the 1/2 cup of corn kernels, the chopped shiso leaves, 1 tablespoon of lime juice, a pinch of salt, and a pinch of black pepper. Stir all the ingredients thoroughly until they are well combined. Set the Shiso Charred Scallion Corn Mayo aside.
⏱️ 5 min
- 5
To prepare the Fried Tomatoes: Slice the 2 to 3 ripe tomatoes into 1/2 inch thick rounds. Season both sides of each tomato slice with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 6
Prepare three separate shallow bowls: Bowl 1 with 1/2 cup all-purpose flour, Bowl 2 with 1 large beaten egg, and Bowl 3 with 1 cup panko breadcrumbs.
⏱️ 2 min
- 7
Take each seasoned tomato slice and first dredge it in the flour, ensuring it is fully coated and shaking off any excess. Next, dip the floured tomato slice into the beaten egg, letting any excess egg drip off. Finally, thoroughly coat the tomato slice in the panko breadcrumbs, gently pressing to ensure the breadcrumbs adhere well to all sides. Repeat for all tomato slices.
⏱️ 10 min
- 8
Heat the vegetable oil in a large skillet or deep pan over medium-high heat. The oil should be deep enough for shallow frying, approximately 2 to 3 cups depending on your pan size. Heat until a small piece of panko sizzles immediately when dropped in.
⏱️ 5 min
- 9
Carefully place the breaded tomato slices into the hot oil, being careful not to overcrowd the pan. Fry for 2 to 3 minutes per side, or until they are golden brown and crispy. Work in batches if necessary.
⏱️ 10 min
- 10
Remove the fried tomatoes from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 3 min
- 11
To assemble the BLTs: Toast the sourdough bread slices until they are golden brown and lightly crispy.
⏱️ 3 min
- 12
Spread a generous amount of the prepared Shiso Charred Scallion Corn Mayo on one side of each toasted bread slice.
⏱️ 2 min
- 13
On one slice of bread (mayo side up), layer 1 to 2 leaves of lettuce, 3 to 4 strips of crispy bacon, and 2 to 3 slices of the fried tomato.
⏱️ 3 min
- 14
Place the second slice of bread on top, with the mayo side facing down, to complete the sandwich. Cut the sandwich in half and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Tomato BLT with Shiso Charred Scallion Corn Mayo
For the Shiso Charred Scallion Corn Mayo
- 1/2 cup Japanese mayonnaise, Kewpie brand recommended
- 1 cob fresh corn, or 1/2 cup frozen/canned corn kernels
- 2 scallions
- 5 shiso leaves
- 1 tablespoon lime juice
- 1 pinch salt
- 1 pinch black pepper
For the Fried Tomatoes
- 2 ripe tomatoes, sliced 1/2 inch thick
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for shallow frying, as needed
For the BLT Assembly
- 8 slices sourdough bread
- 12 strips crispy bacon
- 4 leaves lettuce
Instructions
- 1
To prepare the Shiso Charred Scallion Corn Mayo: Heat a pan over medium-high heat. Add the 2 scallions and char them until they are softened and slightly blackened, which takes approximately 3 to 5 minutes. Remove the scallions from the pan and let them cool, then finely chop them.
⏱️ 5 min - 2
If using fresh corn, carefully cut the kernels off the cob. If using frozen or canned corn, measure out 1/2 cup.
⏱️ 3 min - 3
Finely chop the 5 to 6 shiso leaves.
⏱️ 2 min - 4
In a medium-sized bowl, combine the 1/2 cup of Japanese mayonnaise, the chopped charred scallions, the 1/2 cup of corn kernels, the chopped shiso leaves, 1 tablespoon of lime juice, a pinch of salt, and a pinch of black pepper. Stir all the ingredients thoroughly until they are well combined. Set the Shiso Charred Scallion Corn Mayo aside.
⏱️ 5 min - 5
To prepare the Fried Tomatoes: Slice the 2 to 3 ripe tomatoes into 1/2 inch thick rounds. Season both sides of each tomato slice with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 6
Prepare three separate shallow bowls: Bowl 1 with 1/2 cup all-purpose flour, Bowl 2 with 1 large beaten egg, and Bowl 3 with 1 cup panko breadcrumbs.
⏱️ 2 min - 7
Take each seasoned tomato slice and first dredge it in the flour, ensuring it is fully coated and shaking off any excess. Next, dip the floured tomato slice into the beaten egg, letting any excess egg drip off. Finally, thoroughly coat the tomato slice in the panko breadcrumbs, gently pressing to ensure the breadcrumbs adhere well to all sides. Repeat for all tomato slices.
⏱️ 10 min - 8
Heat the vegetable oil in a large skillet or deep pan over medium-high heat. The oil should be deep enough for shallow frying, approximately 2 to 3 cups depending on your pan size. Heat until a small piece of panko sizzles immediately when dropped in.
⏱️ 5 min - 9
Carefully place the breaded tomato slices into the hot oil, being careful not to overcrowd the pan. Fry for 2 to 3 minutes per side, or until they are golden brown and crispy. Work in batches if necessary.
⏱️ 10 min - 10
Remove the fried tomatoes from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 3 min - 11
To assemble the BLTs: Toast the sourdough bread slices until they are golden brown and lightly crispy.
⏱️ 3 min - 12
Spread a generous amount of the prepared Shiso Charred Scallion Corn Mayo on one side of each toasted bread slice.
⏱️ 2 min - 13
On one slice of bread (mayo side up), layer 1 to 2 leaves of lettuce, 3 to 4 strips of crispy bacon, and 2 to 3 slices of the fried tomato.
⏱️ 3 min - 14
Place the second slice of bread on top, with the mayo side facing down, to complete the sandwich. Cut the sandwich in half and serve immediately.
⏱️ 2 min