This is an indulgent twist on the traditional BLT. Add sharp cheddar for another twist to this delicious sandwich. This recipe makes 4 sandwiches.
1/2 cup cornmeal
3 tablespoons all-purpose flour
2 medium green tomatoes, sliced 1/4 in. thick
Oil for frying
8 slices whole wheat bread, toasted
1/2 cup mayonnaise
12 cooked bacon strips
Iceberg lettuce leaves
In a shallow bowl, mix cornmeal, flour and pepper. Dip tomato slices in cornmeal mixture to coat both sides; shake off excess. In a large skillet, heat 1/4 in. of oil until hot. In batches, fry tomato slices until browned, 2-3 minutes per side. Drain on paper towels. To serve, spread each slice of toast with mayonnaise. Layer half of the slices with bacon, fried tomatoes and lettuce; top with remaining slices.