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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup cornmeal |
2 tablespoons all-purpose flour |
1/2 teaspoon kosher salt |
1 pound bacon |
8 slices sourdough bread |
2 tablespoons vegetable oil |
3 green tomatoes, cut into 1/2-inch slices |
1 egg, whisked |
1 10-ounce jar mango or apricot chutney |
1 small head green-leaf lettuce, washed and dried |
Directions:
1. Heat oven to 400° F. In a medium bowl, combine the cornmeal, flour, and salt and set aside.
2. In the oven, cook the bacon on a baking sheet for about 10 minutes, turning once, until crispy. Drain on paper towels. Toast the bread in the oven until lightly golden, about 2 minutes.
3. Heat the oil in a large skillet over medium heat. Dip the tomato slices in the egg and then the cornmeal mixture. Pan-fry until golden brown, about 3 minutes per side. Drain on paper towels.
4. Spread 4 slices of bread with chutney and layer them with the lettuce, tomatoes, and bacon. Top with a second slice of bread. Serve.
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