Categories: Sandwiches
Ingredients
- 12 strips bacon
- 12 slices white sandwich bread
- 1/2 cup mayo
- 2 large eggs
- 1/2 cup cornmeal
- 2 tbsp cornstarch
- 1 tsp kosher salt
- Black pepper, to taste
- 2 large green tomatoes, sliced 1/2 inch thick
- Vegetable oil, for frying
- Lettuce leaves, for topping
Directions
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eheat the oven to 425. Arrange the bacon in a single layer on a foil-lined rimmed baking sheet and bake until crispy, about 20 minutes. Drain on paper towels.
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Place the bread on a second baking sheet. Spread each slice with about 1/2 tsp mayo. Bake until golden, about 10 minutes.
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Whisk the eggs in a shallow bowl. Whisk the cornmeal, cornstarch, salt and black pepper in a separate bowl.
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One at a time, dip the tomato slices first in the eggs, letting the excess drip off and then in the cornmeal mixture, turning to coat both sides; place on a baking sheet or platter.
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Fill a large deep skillet with 1/2 inch of vegetable oil; heat over medium-high heat until hot. Working in batches, add the tomatoes to the skillet and fry, untouched, until golden and crispy, 2 to 3 minutes. Use tongs or a slotted spatula to remove them to a paper towel-lined plate.
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Turn 6 of the bread slices toasted-side down. Spread each with about 1 tbsp mayo. Top each with 2 bacon strips, 1 or 2 fried tomato slices, some lettuce and a second piece of bread.