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

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