Update my dinner status, I'm making this tonight.
88 chefs marked this as Favorite
37 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 medium green tomatoes, cut into twelve 1/4-inch thick slices
- 2 tablespoons milk
- 4 egg whites, lightly beaten
- 1 1/2 cups yellow cornmeal
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup mayonnaise
- 1 1/2 teaspoons lemon juice, fresh squeezed
- 1/2 teaspoon hot sauce, or to taste (I like Crystal)
- 12 slices whole wheat bread, toasted
- Bibb or Iceberg lettuce leaves (Arugula also works well)
- 9 to 18 slices thick-cut bacon, fried and cut in half
Preparation
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, lemon juice and hot sauce, stirring with a whisk.
Build the sandwichs: Spread one side of each slice of toast with about 2 teaspoons of the mayonnaise mixture. For each sandwich, place a slice of toast on a serving plate, add lettuce to taste. Place 2 fried tomato slices over lettuce. Lay 3 to 6 bacon pieces over tomato slices, and top evenly with more lettuce, to taste. Cover with the remaining slice of toast, mayonnaise side down. Cut in half and serve immediately. Enjoy!
