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Bacon & Fried Green Tomato Sandwiches
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Really good sandwich! It's a twist on a traditional BLT.

15 minutes

20 minutes

4 sandwiches

Ingredients
¼ cup mayonnaise
1 tablespoon seedless raspberry jam
1 teaspoon diced fresh basil
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1/4 cup yellow cornmeal
2 tablespoons finely ground pecans
¼ cup shredded asiago cheese
1/8 teaspoon ground red pepper
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8 slices raw bacon
8 1/4 inch thick slice green tomato
8 slices marbled rye bread or your favorite
8 pieces lettuce, cut to fit on sandwich Romaine or red leaf work well



Directions
1. In a small bowl, mix together the mayonnaise, jam and basil until well combined set aside.

2. In a shallow dish, mix together the cornmeal, pecans, cheese and red pepper set aside.

3. In a large non-stick skillet, cook the bacon over medium/high heat until crisp. Remove bacon from pan and transfer to a paper towel. Save the skillet with the bacon grease in it set aside.

4. Dredge the green tomato slices in the cornmeal mix. Place the skillet with the bacon grease back on the stove top and add 4 tomato slices. Cook over medium/high heat for 2 minutes on each side. Remove tomato slices and set on a paper towel. Repeat with the remaining tomato slices.

5. Assembly: Toast all 8 slice of bread in toaster and spread out on a clean counter top. Evenly spread the mayonnaise over 4 slices of toasted bread. Top with lettuce, 2 tomato slices, 2 bacon slices and remaining toasted bread. Serve immediately.
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