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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a southern favorite, made lighter, without sacrificing flavor. This recipe calls for arugula, but of course you can substitute another lettuce of your choice. From Food and Wine magazine. Ingredients:
4 slices bacon |
1/2 cup all-purpose flour |
1 large egg, beaten with 1 tablespoon water |
1/2 cup yellow cornmeal |
kosher salt & freshly ground black pepper |
1 lb green tomatoes or 1 lb medium tomatillos, cut into 1/2 inch slices |
canola oil, for frying |
8 slices whole wheat bread (thick sliced) or 8 slices multi-grain bread, toasted (thick sliced) |
mayonnaise |
arugula |
Directions:
1. Preheat oven to 400 degrees F; line a baking sheet with aluminum foil.
2. Arrange bacon on baking sheet and bake until crispy, about 15 minutes; cut in half and drain on paper toweling.
3. Arrange flour, egg, and cornmeal in three shallow bowls to form an assembly line; season cornmeal generously with salt and pepper.
4. Dredge tomato slices in flour, egg, and cornmeal, pressing to adhere.
5. Transfer to a wax paper line platter.
6. Heat 1/4 inch of oil in a large skillet over moderately high heat.
7. Cook tomatoes, in batches if necessary, until golden and crisp, turning once, about 5 minutes total; drain on paper toweling.
8. On a work surface, arrange 4 pieces of toast.
9. Spread each with mayonnaise.
10. Layer on fried tomatoes, bacon, and arugula.
11. Top with remaining toast and cut in half.
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