Fried Okra BLTs

Found in Southern Living Aug 2026 here

Vegetable oil
12 oz. fresh okra , trimmed and halved lengthwise
2 large eggs, lightly beaten
3 tsp. seasoned salt (such as Lawry ’s), divided
1 cup yellow cornmeal
3/4 tsp. black pepper, divided
1/2 cup mayonnaise
8 (1 1/2-oz.) hearty white bread slices (such as Pepperidge Farm), lightly toasted
4 large green leaf lettuce leaves
8 (1/4-inch-thick) beefsteak tomato slices (from 2 tomatoes)
8 thick-cut bacon slices, cooked
Fried Okra Chips

Pour oil into a Dutch oven to a depth of 2 inches; heat over medium-high until oil reaches 350°F, about 15 minutes. Line a baking sheet with paper towels.

While oil heats, stir together okra, eggs, and 3/4 teaspoon seasoned salt in a medium bowl until okra is fully coated.

Stir together cornmeal, 1/2 teaspoon black pepper, and 2 teaspoons seasoned salt in a shallow dish. Lift okra from egg mixture, allowing any excess to drip off; dredge in cornmeal mixture, pressing gently to fully coat each piece.

Working in 3 batches, gently shake off any excess cornmeal from dredged okra; place okra in hot oil, and fry until golden brown and crispy, 3 to 4 minutes, turning halfway through cooking time. Using a slotted spoon, transfer okra to prepared baking sheet.

Spread mayonnaise on bread slices. Arrange lettuce and tomatoes on 4 bread slices; sprinkle with 1/4 teaspoon each seasoned salt and black pepper. Arrange 2 bacon slices and 6 to 8 fried okra halves over tomato slices on each sandwich half; top with remaining bread slices, mayonnaise side down. Slice sandwiches in half; serve with Fried Okra Chips. 

 

BLT Pasta Salad

Found in SL Aug 2023 here

1 Tbsp garlic-and-herb butter (such as Kerrygold)
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/3 cup whole buttermilk
1 1-oz envelope ranch dressing mix
4 tsp. Dijon mustard
1 16-oz pkg. farfalle pasta, cooked al dente and cooled
1/2 cup thinly sliced scallions, plus more for garnish
2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
1 lb. thick-cut bacon, cooked and chopped
2 cups assorted grape tomatoes, halved

Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.
Whisk together mayonnaise, buttermilk, ranch dressing mix, and Dijon mustard in a large bowl.
Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving.