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Fried Green Tomato Sandwich




Source of Recipe


huntsville.about.com


Recipe Link: http://huntsville.about.com/od/main/r/tomatosandwich.htm

List of Ingredients




8 slices, thick-cut bacon
3/4 C. all-purpose flour
1/4 C. stone-ground cornmeal
Salt to taste
Black Pepper, freshly ground, to taste
1 C. milk
1/4 C. olive oil, plus more if necessary
3 or 4 large green tomatoes, sliced 1/4" thick
1/4 C. prepared mayonnaise
1 T. prepared chili sauce
8 slices lightly toasted rye bread
1 lg. bunch or 2 sm. bunches arugula, tough stems removed, washed and patted dry

Recipe



1. Fry bacon over medium heat until just browned and crispy. Drain on paper towels. Strain the bacon grease into a cup and wipe the skillet with a paper towel.
2. Combine the flour, cornmeal, salt and pepper in a medium-sized bowl Add milk and stir well. The mixture will resemble pancake batter. 3. Add olive oil to the cleaned skillet along with the strained bacon grease. Place skillet over medium-high heat. Working in batches, dip the green tomato slices in the batter, letting any excess drip back into the bowl. Fry for about 3 minutes per side or until golden brown. Add more olive oil to the pan if necessary. Drain the fried green tomato slices on paper towels. 4. Combine mayonnaise and chili sauce in a small bowl; spread about 1 1/2 teaspoons of the mayonnaise mixture on one side of each slice of toast. Lay 2 slices of bacon over each of 4 slices of toast, then top each with 2 fried green tomato slices and arugula. Cover with the remaining 4 slices of toast, mayonnaise-side down. Cut the fried green tomato sandwiches in half and serve immediately. Makes 4 servings.
NOTE: For the best Fried Green Tomato sandwiches be sure to use the larger, center slices of the tomatoes, and use the strained bacon grease for frying the green tomatoes. (use only as much as necessary, along with the olive oil.) For the "lettuce" in this BLT, use arugula or any other green you like.