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Bacon: Fried Tomato, Mozzarella & Bacon Sandwich

Source of Recipe

Word of Mouth, New York


List of Ingredients

1 1/2 lb. firm, fresh tomatoes, cored 1 1/2lb.
12-inch loaf semolina bread 12-in. loaf
1 lb. mozzarella cheese 1 lb.
1/2 C. fine cornmeal 1/2 cup
1 tsp. garlic salt 1 tsp.
1/2 tsp. ground black pepper 1/2 tsp.
1/4 C. olive oil 1/4 cup
1/2 C. prepared pesto 1/2 cup
12 basil leaves
12 slices bacon, cooked


Recipe

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. Serves 6.