Ingredients

• 1 green tomato (yellow or orange will do; it just needs to be firm and unripe)
• 3 to 4 slices lean bacon
• 1-1/2 Tbsp yellow corn meal
• 1 Tbsp parmesan cheese
• 1/2 tsp Old Bay seasoning
• 1 or 2 lettuce leaves
• 2 slices whole wheat bread
• Aeoli
• 1 Tbsp light mayo
• 1/2 tsp brown spicy mustard
• 1 to 1-1/2 tsp lemon juice
• 1 clove garlic, minced
• 2 tsp parmesan cheese
• 3 leaves fresh lemon verbena or basil (optional)

Directions

1. Fry bacon in a medium skillet over moderate heat until crispy and brown on both sides. While bacon is frying, mix corn meal, the 1 Tbsp parmesan cheese, and Old Bay in a small bowl. Slice tomato, and dredge in breading to coat on both sides. When bacon is done, remove from frying pan and place on a double layer of paper towels to drain. Keep the skillet on moderate heat, and fry the tomatoes in the bacon grease. Flip when brown on one side. If you need extra grease, add a little oil to the pan. When both sides are golden, tomatoes are done. Remove from pan and place on a double layer of paper towels to drain.

2. In the remaining grease, heat your minced garlic to warm the flavor — Do not brown the garlic. Combine mayo, mustard, lemon juice, the 2 tsp parmesan cheese, herbs, and garlic. Taste, and add more lemon and a pinch of salt and pepper if needed.

3. Toast bread. Spread aeoli on one side of each slice of toast. Layer lettuce, tomatoes, and bacon on one piece of toast, and top with the other. Slice in half, and enjoy!

4. This goes really well with some sliced ripe tomatoes topped with garlic-flavored olive oil, basil, and salt and pepper. To drink? You can’t go wrong here with a cold beer or a glass of Sauvignon blanc.

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