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Fried Green Tomato BLT

Featured in the Honolulu Star-Advertiser on November 7, 2012.

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Ingredients:

Fried Green Tomato BLT

  • 4 slices of bacon
  • 1/2 cup all-purpose flour
  • 1 large egg beaten with 1 tablespoon of water
  • 1/2 cup yellow cornmeal
  • Salt and freshly ground pepper
  • 1 pound unripe green tomatoes, cut into 1/2-inch slices (about 3 large tomatoes)
  • 1/4 cup canola oil
  • 8 slices multigrain bread, toasted
  • 3 tablespoons low-fat mayonnaise
  • 1 cup mixed greens

Directions:

  1. Preheat electric oven to 400°F and line a rimmed baking sheet with foil.
  2. Arrange the bacon on the foil and bake for about 15 minutes, until crispy.
  3. Drain the bacon and cut in half; set aside.
  4. Meanwhile, put the flour, egg mixture and cornmeal in 3 shallow bowls.
  5. Season the cornmeal generously with salt and pepper.
  6. Dip the tomato slices in the flour, then in the egg and finally in the cornmeal, pressing to help it adhere.
  7. Transfer the slices to a wax paper-lined platter.
  8. In a large skillet, heat canola oil over medium-high heat.
  9. Add the tomatoes and cook, turning once, until golden and crisp, about 5 minutes.
  10. Drain the tomatoes on paper towels.
  11. Lay 4 slices of toast on a work surface and lightly spread with mayonnaise.
  12. Top with the green tomatoes, bacon and greens.
  13. Close the sandwiches with remaining toast, cut in half and serve.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not included salt to taste):
600 calories, 22 g fat, 2.5 g saturated fat, 55 mg cholesterol, 600 mg sodium, 81 g carbohydrate, 7 g fiber, 19 g sugar, 17 g protein

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