Yardboy, when my daughter-in-law Jessie made this for supper it was a huge hit. Now that we have an abundance of green tomatoes, this will be a regular on our lunch and supper menu!
FRIED GREEN TOMATO BLT’S
8 slices bacon, thick cut
1/3 cup cornmeal
1/4 cup finely shredded Parmesan or Romano cheese
1/4 teaspoon fresh ground black pepper or 1/8 teaspoon cayenne
12 (1/4-inch-thick) slices green tomato (about 2 tomatoes)
1/4 cup mayonnaise or more to taste
8 slices favorite country bread – we used honey wheat, toasted
8 lettuce leaves
Cook bacon until crisp. Remove, 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 enough olive oil to coat bottom of skillet over medium-high heat. Cook 6 tomato slices until golden brown. Repeat.
Spread 1 tablespoon mayonnaise or bit more 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.