Green-Tomato BLT

Recipe from


Ingredients

3/4 cup cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1 pound bacon
8 slices sourdough bread
2 tablespoons vegetable oil
3 green tomatoes, cut into 1/2-inch slices
1 egg, whisked
1 10-ounce jar mango or apricot chutney
1 small head green-leaf lettuce, washed and dried

Preparation

Heat oven to 400° F. In a medium bowl, combine the cornmeal, flour, and salt and set aside.

In the oven, cook the bacon on a baking sheet for about 10 minutes, turning once, until crispy. Drain on paper towels. Toast the bread in the oven until lightly golden, about 2 minutes.

Heat the oil in a large skillet over medium heat. Dip the tomato slices in the egg and then the cornmeal mixture. Pan-fry until golden brown, about 3 minutes per side. Drain on paper towels.

Spread 4 slices of bread with chutney and layer them with the lettuce, tomatoes, and bacon. Top with a second slice of bread. Serve.

Note:

Kay Chun,

August 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note