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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A Southern favorite, fried green tomatoes lend a delightful twist to this sandwich. The tomatoes take center stage over the bacon in this version. Ingredients:
8 slices 40%-less-fat bacon |
1/3 cup yellow cornmeal |
1/4 cup finely shredded parmesan cheese |
1/4 teaspoon fresh ground black pepper |
12 (1/4-inch-thick) slices green tomato (about 2 tomatoes) |
2 teaspoons olive oil, divided |
cooking spray |
1/4 cup reduced-fat mayonnaise |
8 (1-ounce) slices country white bread, toasted |
8 red leaf lettuce leaves |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon and drippings aside.
2. Combine cornmeal, cheese, and pepper in a shallow dish. Dredge tomato slices in cornmeal mixture. Heat 1 teaspoon reserved drippings and 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Cook 6 tomato slices 2 minutes on each side or until lightly browned. Repeat procedure with remaining 1 teaspoon bacon drippings, remaining 1 teaspoon oil, and 6 tomato slices.
3. Spread 1 tablespoon mayonnaise over each of 4 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 4 bread slices. Serve immediately.
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