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Fried Green Tomato BLTs

Photo: Lee Harrelson; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 sandwich)
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

Nutrition Information

  • calories 380
  • caloriesfromfat 31 %
  • fat 13 g
  • satfat 3.9 g
  • monofat 6 g
  • polyfat 2.3 g
  • protein 14.6 g
  • carbohydrate 54.1 g
  • fiber 5.1 g
  • cholesterol 16 mg
  • iron 2.6 mg
  • sodium 889 mg
  • calcium 105 mg

How to Make It

  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.