• Prepare the tomatoes. Cut the tomatoes using a sharp knife to 1/4 inch thickness. Lay the tomatoes on a paper towel lined plate and sprinkle with a pinch of salt. Allow the tomatoes to rest for 10 minutes so the paper towels absorb the excess liquid. While they are resting, heat the frying oil in a heavy bottom pot over medium heat.
• Create the dipping station. Place three bowls on the counter. In the first bowl, pour the flour. In the second bowl, whisk together the egg, hot sauce, and buttermilk. In the third bowl, combine the cornmeal, panko bread crumbs, garlic powder, paprika, salt, and pepper.
• Bread and fry the tomatoes. Blot the tomatoes with a paper towel. Working one at a time, coat the toamtoes in the flour first. Shake the tomato to knock any excess flour off. Next, coat the tomatoes in the egg mixture on both sides. After, place the tomatoes in the breadcrumb mixture. Use your fingers to press the breadcrumbs into the tomato to help them adhere. Check the frying oil tempurature with a thermometer (it should be 350 degrees). Place a few tomatoes at a time in the frying oil, cooking for 2-3 minutes on each side until golden brown. Do not ocercrowd the pot. Remove the tomatoes with a slotted spoon and place them on a paper towel lined plate. Allow them to rest for ten minutes.

Make the Cajun remoulade sauce

• Combine the mayonniase, parsely, lemon juice, dijon mustard, hot sauce, capers, garlic, worcestershire sauce, creole seasoning, and paprika in a blender. Blend until smooth. Pour the sauce in a glass jar with a lid and store in the fridge.

Make the BLT

• Toast the ciabatta bread until golden brown. Slice the avocado into thin strips, then layer on the bottom pieve of the bread. Place the fried green tomato ontop of the avocado, then layer with bacon and letuce. Drizzle the Cajun remoualde sauce onto of the letuce, then place the top piece of the bread on top. Serve with a pickle. Mangia!