A Southern favorite, fried green tomatoes lend a delightful twist to this sandwich. The tomatoes take center stage over the bacon in this version.
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
1/4 cup reduced-fat mayonnaise
8 (1-ounce) slices country white bread, toasted
8 red leaf lettuce leaves
How to Make It
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.