This is a healthier twist to a southern classic. I love a fresh tomato, but sometimes it’s nice to switch it up a little, and substituting fried green tomatoes does just that. I know many of you who had a summer garden may have some green tomatoes that don’t quite have the time to ripen. That’s when a sandwich like this is ideal, as it’s a perfect way to use up what’s left on the vines before the first frost hits.
· 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 lettuce leaves
DIRECTIONS
- 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.
- 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.
- 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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