Fried Green Tomato Sandwiches
Source of Recipe
WW Magazine September October 2004
Recipe Introduction
4 servings at 5 points each
*untried*
List of Ingredients
- 1 large roasted red bell pepper, cut into 2" strips
- 4 whole-wheat sandwich rolls, split
- 1/4 c fat-free milk
- 2/3 c cornmeal
- 1/4 tsp seasoned salt
- 1/4 tsp freshly ground pepper
- 8 (1/2" thick) green tomato slices (3-4 large tomatoes)
- 4 tsp olive or canola oil
Instructions
- Divide the roasted pepper strips evenly among the rolls. Pour the milk into a pie plate or wide, shallow bowl. Combine the cornmeal, salt, and pepper in another bowl.
- Dip the tomato slices into the milk and then into the cornmeal mixture, pressing gently to help the crumbs adhere.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the tomato slices and cook until lightly browned on teh bottom, 3 minutes. Turn carfully and cook 3 minutes more. Divide among the rolls and serve at once.
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