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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



1. 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.
   
2. Dip the tomato slices into the milk and then into the cornmeal mixture, pressing gently to help the crumbs adhere.
   
3. 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.