OpenFaced B L FriedGreen Tomato Sandwich
Source of Recipe
Unknown
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 chivesRecipe
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.
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