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

Open-Faced Bacon, Lettuce, and Fried Green Tomato Sandwiches
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 9 bacon slices, cooked and cut in half
  • 9 bacon slices, cooked and cut in half
  • ¾ teaspoon salt
  • ¾ teaspoon salt
  • 2 tablespoons olive oil, divided
  • 2 tablespoons olive oil, divided
  • 6 Bibb lettuce leaves
  • + 21 more ingredients
    • 6 Bibb lettuce leaves
    • 2 medium green tomatoes, cut into 12 (1/4-inch-thick) slices (about 1 pound)
    • 2 medium green tomatoes, cut into 12 (1/4-inch-thick) slices (about 1 pound)
    • 4 large egg whites, lightly beaten
    • 4 large egg whites, lightly beaten
    • 2 tablespoons fat-free milk
    • ¼ teaspoon hot sauce
    • 2 tablespoons fat-free milk
    • 1 teaspoon fresh lemon juice
    • ¼ teaspoon hot sauce
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons chopped fresh chives
    • ¼ teaspoon freshly ground black pepper
    • 6 (1 1/2-ounce) slices white bread, toasted
    • 2 tablespoons chopped fresh chives
    • 1 ½ cups yellow cornmeal
    • 5 tablespoons light mayonnaise
    • 6 (1 1/2-ounce) slices white bread, toasted
    • 1 ½ cups yellow cornmeal
    • 5 tablespoons light mayonnaise

Place tomato slices in a large bowl; cover with hot water. Let stand 15 minutes. Drain and pat dry with paper towels. Combine milk and egg whites, stirring with a whisk. Combine cornmeal, salt, and pepper in a shallow dish, stirring with a whisk. Dip each tomato slice in milk mixture; dredge in c...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network