Categories: Sandwiches

Ingredients

• 12 slices thick-cut bacon
• Vegetable oil, for frying
• 1/2 cup fine cornmeal
• 1/3 cup flour
• 1/2 cup buttermilk
• 2 large unripe green tomatoes, cut into 1/3-inch thick slices
• 8 slices white bread, toasted
• Mayo
• 4 green leaf or iceberg lettuce leaves

Directions

1. In a large skillet, cook the bacon over medium-high until crispy, about 8 minutes; drain on paper towels. In needed, add enough vegetable oil to the drippings in the skillet to measure 1/4 inch.

2. In a medium bowl, whisk the cornmeal, flour and 1/2 tsp salt. Pour the buttermilk into another bowl. Dredge the tomatoes in the cornmeal mixture, pressing to adhere, then buttermilk to coat, then again in the cornmeal mixture. Fry in the bacon drippings over medium-high until golden, about 2 minutes per side. Spread 4 slices of toast with mayo. Top with the bacon, fried green tomatoes, lettuce and the remaining toast.

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