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Green-Tomato BLT

Yield 4 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

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