• Fry the bacon and set aside
• Prepare bread slices as desired and turn on the broiler. Set aside
  

For the Fried Green Tomatoes

• Cut off a small portion of both the top and bottom of the green tomatoes, so the cornmeal will adhere to the moist areas.
• Cut unpeeled tomatoes into ½ inch slices.
• Pour oil to about ½” in a large cast-iron skillet; heat to 375°F.
• Beat one egg in a shallow bowl
• Add buttermilk and spices to the beaten egg
  
• Put cornmeal in a shallow bowl
• Combine ¼ cup cornmeal, 1 tsp salt, pepper, and spices in a shallow bowl.
  
• Dredge the tomato slices in the egg mixture, then in the cornmeal, cover both sides.
  
• Drop tomatoes, in batches, into hot oil, and cook for 2 minutes on each side or until golden.
  
• Repeat when you turn the tomatoes over.
  
• Drain on paper towels or a rack. Sprinkle tomatoes with salt.
  

For the Remoulade Sauce

• Combine all remoulade sauce ingredients in a bowl
• Stir and mix. Set aside in the fridge to chill
  

Assemble the Fried Green Tomato BLT

• Lightly tost the bread you are using
• Put some sauce on the bottom piece of sandwich bread
  
• Add 2 or 3 pieces of cooked bacon
  
• Add 1 or 2 lettuce leaves
• Add 1 or 2 Fried Green Tomatoes to the lettuce.
• Put some more sauce on the top piece of sandwich bread, place on the tomato and slice sandwich in half