Categories: Sandwiches
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 tablespoons yellow corn meal
- 1 tablespoon parmesan cheese
- 1/2 teaspoon Old Bay seasoning
- 1 or 2 lettuce leaves
- 2 slices whole wheat bread
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- AEOLI:
- 1 tablespoon light mayo
- 1/2 teaspoon brown spicy mustard
- 1 to 1-1/2 teaspoon lemon juice
- 1 clove garlic, minced
- 2 teaspoon parmesan cheese
- 3 leaves fresh lemon verbena or basil (optional)
Directions
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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.
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When bacon is done, remove from frying pan and place on a double layer of paper towels to drain.
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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.
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In the remaining grease, heat your minced garlic to warm the flavor — Do not brown the garlic.
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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.
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Toast bread. Spread aeoli on one side of each slice of toast.
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Layer lettuce, tomatoes, and bacon on one piece of toast, and top with the other. Slice in half, and enjoy!