Fried Tomato, Mozzarella and Bacon Sandw
Source of Recipe
Aunt Saunny
Yield: 6 sandwiches
1 1/2 pounds firm, fresh tomatoes, cored
12-inch loaf Italian or French bread
1 pound mozzarella cheese
1/2 cup fine cornmeal
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 cup olive oi
1/2 cup prepared pesto
12 basil leaves
12 slices bacon, cooked
Slice tomatoes into 12 (1/2-inch) slices. Cut bread diagonally into
12 slices; toast. Cut mozzarella into 12 (1/4-inch) slices.
In small shallow bowl, combine cornmeal, garlic salt and pepper. Dip
tomatoes in mixture, coating both sides; shake off excess.
In large skillet, heat oil over medium- high heat until hot; pan-fry
tomato slices until browned, about 2 minutes per side. Remove; drain
on paper towels.
Spread each bread slice with pesto; arrange mozzarella slices on 6
of bread slices; top each with 2 tomato slices, 2 basil leaves and 2
bacon slices. Top with remaining bread.
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