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

Ingredients

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

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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