Open-Faced Bacon, Lettuce, And Fried Green Tomato Sandwiches

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Double-breading the tomato slices gives them a crunchy coating. Soaking the tomatoes in hot water draws out their moisture, which helps keep them crisp when cooked. On their own, the fried green tomatoes in this recipe are a classic Southern side dish.

Ingredients

• 2 green tomatoes, cut into 12 (1/4-inch-thick) slices (about 1 pound)
• 2 tablespoons fat-free milk
• 4 large egg whites, lightly beaten
• 1 1/2 cups yellow cornmeal
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 5 tablespoons light mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon hot sauce
• 6 (1 1/2-ounce) slices white bread, toasted
• 6 Bibb lettuce leaves
• 9 bacon slices, cooked and cut in half
• 2 tablespoons chopped fresh chives

Directions

1. Place tomato slices in a large bowl; cover with hot water.
2. Let stand 15 minutes.
3. Drain and pat dry with paper towels.
4. Combine milk and egg whites, stirring with a whisk.
5. Combine cornmeal, salt, and pepper in a shallow dish, stirring with a whisk.
6. Dip each tomato slice in milk mixture; dredge in cornmeal mixture.
7. Return tomato slices, one at a time, to milk mixture; dredge in cornmeal mixture.
8. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
9. Add half of tomato slices; cook 4 minutes on each side or until crisp and golden.
10. Repeat procedure with remaining oil and tomato slices.
11. Combine mayonnaise, juice, and hot sauce, stirring with a whisk.
12. Spread about 1 tablespoon mayonnaise mixture on each bread slice; top with 1 lettuce leaf, 3 bacon pieces, and 2 tomato slices.
13. Sprinkle each sandwich with 1 teaspoon chives.
14. Serve immediately.

Yield: 6 servings (serving size: 1 sandwich)