Green Tomato Sandwich
Source of Recipe
Aunt Saunny
MAKES 4 SANDWICHES
2 pounds green tomatoes (about 4 medium), cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
1/2 cup mayonnaise
4 ounces blue cheese, crumbled
1/2 cup sour cream
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons grated lemon peel
8 1 -inch thick pieces French Bread
Preheat broiler.
In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
On a baking sheet, broil one side of bread slices about 3 inches from heat until golden Turn and brown other side Mix mayonnaise, sour cream, blue cheese, basil, lemon juice, and lemon peel in small bowl. Spread mayonnaise over cut sides of bread. Make sandwiches by layering, mozzarella, basil, Fried tomatoes, and bacon.
|
|
member logon
