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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 2 |
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New twist to a Southern delicacy. Ingredients:
1/2 cup all-purpose flour, divided |
1/4 cup yellow cornmeal |
1/4 teaspoon salt, divided |
1/4 teaspoon ground black pepper, divided |
1 egg |
1/4 cup buttermilk |
1/2 cup olive oil |
1 green tomato, sliced into 4 (1/2-inch thick) |
8 slices sourdough bread, toasted |
4 leaves boston lettuce |
12 slices bacon, cooked |
1/2 cup mayonnaise |
2 tablespoons chopped fresh chives |
2 tablespoons minced chipotle peppers |
1 green onion, minced |
2 teaspoons fresh lime juice |
1/8 teaspoon salt |
Directions:
1. Spoon 1/4 cup flour into a shallow dish; set aside.
2. Combine remaining 1/4 cup flour, cornmeal, 1/8 teaspoons salt, and 1/8 teaspoons pepper in another shallow dish.
3. In a third shallow dish, whisk egg with buttermilk.
4. In a 10-inch nonstick skillet, heat olive oil over medium-high heat on stovetop.
5. Evenly sprinkle each tomato slice with remaining 1/8 teaspoons salt and remaining 1/8 teaspoons pepper. Dust tomato slices in remaining 1/4 cup flour, then dip in buttermilk mixture, and dredge in cornmeal mixture.
6. Fry tomatoes, in batches, for 3 to 4 minutes per side, or until lightly browned and tender.
7. To assemble sandwiches, evenly spread each slice of toasted bread with Chipotle Mayonnaise; then layer lettuce leaf, 3 slices bacon, and fried tomato.
8. To prepare Chipotle Mayonnaise combine all ingredients in a small bowl, stirring well.
9. Cover and chill.
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