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Fried Green Tomatoe BLT

From McMinnville Locally Grown

<p>Here&#8217;s a new twist on the classic <span class="caps">BLT</span>!</p>
Source: Taste of the South's Collector's Issue - Southern Favorites (Entered by Ann Brown)
Serves: 4 sandwiches

1/2 cup all purpose flour
1/4 cup yellow corn meal
1 tsp salt, divided
1/2 tsp black pepper, divided
1 each egg, large
1/4 cup whole buttermilk
1/2 cup olive oil
1 each green tomato, cut into 4 (1/2 inch) slices
8 slices toasted bread (sourdough, wheat)
1 recipe Chipotle Mayonnaise (or dressing or your choice)
4 leaves Boston lettuce
12 slices bacon, cooked

Step by Step Instructions
  1. Place 1/4 cup flour in a shallow dish. Set aside.
  2. Combine remaining 1/4 cup flour, cornmeal, 1/2 tsp sal and 1/4 tsp pepper in another shallow dish.
  3. In a third shallow dish, whisk egg with buttermilk.
  4. In a 10 inch skillet, heat olive oil over medium high heat.
  5. Evenly sprinkle each tomato slice with remaining 1/2 tsp salt and 1/4 tsp pepper. Dredge tomato slices in flour, then dip in buttermilk mixture, and dredge in cornmeal mixture. Fry tomatoes in batches until lightly browned and tender (3 to 4 minutes per side).
  6. To assemble sandwiches, evenly spread one side of each toasted bread slice with mayonnaise. Layer lettuce leaf, 3 slices bacon, and fried tomato. Top with remaining bread slice.