Bacon, Lettuce and Fried Green Tomato Sandwiches
Bacon, Lettuce and Fried Green Tomato Sandwiches is a dairy free main course. This recipe serves 4 and costs $1.43 per serving. One serving contains 720 calories, 21g of protein, and 43g of fat. 300 people have made this recipe and would make it again. Plenty of people really liked this Southern dish. A mixture of flour, ground pepper, cooked bacon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Framed Cooks. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an awesome spoonacular score of 90%. Try Open-Faced Bacon, Lettuce, and Fried Green Tomato Sandwiches, Bacon, Lettuce, Tomato and Fried Egg Sandwiches, and Saturdays with Rachael Ray – Bacon, Lettuce and Fried Green Tomato Sliders for similar recipes.
Servings: 4
Ingredients:
8 slices bread (toasted...or not!)
1/2 cup canola oil
8 slices bacon, cut in half and cooked to your liking
3 eggs, beaten
1/2 cup flour
1 pound green tomatoes, sliced 1/2 inch thick
Fresh ground pepper
Kosher salt
Lettuce
Mayonnaise
1/2 cup yellow cornmeal
Equipment:
bowl
frying pan
paper towels
Cooking instruction summary:
1. Place the flour, cornmeal and eggs in separate bowls. Dip the tomatoes first in the flour, then the eggs, then the cornmeal, pressing gently to help the cornmeal adhere.2. Heat the oil in a large skillet over medium high heat. Working in batches, cook the tomatoes until golden brown, 1-2 minutes per side. Drain on paper towel lined sheet and season with salt.3. Assemble the sandwiches as follows: Bread, spread with mayo, grind some pepper on the mayo, then lettuce, fried tomato or two, 4 bacon halves, spread the second piece of bread with mayo and place it on top. Enjoy immediately while the tomatoes are warm!
Step by step:
1. Place the flour, cornmeal and eggs in separate bowls. Dip the tomatoes first in the flour, then the eggs, then the cornmeal, pressing gently to help the cornmeal adhere.
2. Heat the oil in a large skillet over medium high heat. Working in batches, cook the tomatoes until golden brown, 1-2 minutes per side.
3. Drain on paper towel lined sheet and season with salt.
4. Assemble the sandwiches as follows: Bread, spread with mayo, grind some pepper on the mayo, then lettuce, fried tomato or two, 4 bacon halves, spread the second piece of bread with mayo and place it on top. Enjoy immediately while the tomatoes are warm!
Nutrition Information:
covered percent of daily need
