Email to Buny      

Bacon: Open Faced B-L-& Fried Green Tomato Sandwiches

Source of Recipe

from laurel, posted to recipecircus by magnolias


Recipe Introduction

"Double-breading the tomato slices gives them a crunchy coating. Soaking the tomatoes in hot water draws out their moisture, which helps keep them crisp when cooked. On their own, the fried green tomatoes in this recipe are a classic Southern side dish"

List of Ingredients

• 2 medium green tomatoes, cut into 12 ( 1/4-in.-thick) slices (about 1 lb.)
• 2 tbsp. fat-free milk
• 4 egg whites, lightly beaten
• 1 1/2 c. yellow cornmeal
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. olive oil, divided
• 5 tbsp. light mayonnaise
• 1 tsp. fresh lemon juice
• 1/4 tsp. hot sauce
• 6 (1 1/2-oz.) slices white bread, toasted
• 6 Bibb lettuce leaves
• 9 bacon slices, cooked and cut in half
• 2 tbsp. chopped fresh chives


Recipe

Place tomato slices in a large bowl; cover with hot water. Let stand 15 minutes. Drain and pat dry with paper towels. Combine milk and egg whites, stirring with a whisk. Combine cornmeal, salt and pepper in a shallow dish, stirring with a whisk. Dip each tomato slice in milk mixture; dredge in cornmeal mixture. Return tomato slices, one at a time, to milk mixture; dredge in cornmeal mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of tomato slices; cook 4 minutes on each side or until crisp and golden. Repeat procedure with remaining oil and tomato slices.

Combine mayonnaise, juice and hot sauce, stirring with a whisk. Spread about 1 tablespoon mayonnaise mixture onto each bread slice; top with 1 lettuce leaf, 3 bacon pieces and 2 tomato slices. Sprinkle each sandwich with 1 teaspoon chives. Serve immediately.

Serves 6.