Double-breading the tomato slices gives them a crunchy coating. Soaking the tomatoes in hot water draws out their moisture, which helps keep them crisp when cooked. On their own, the fried green tomatoes in this recipe are a classic Southern side dish.
2 medium green tomatoes, cut into 12 (1/4-inch-thick) slices (about 1 pound)
2 tablespoons fat-free milk
4 large egg whites, lightly beaten
1 1/2 cups yellow cornmeal
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
5 tablespoons light mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon hot sauce
6 (1 1/2-ounce) slices white bread, toasted
6 Bibb lettuce leaves
9 bacon slices, cooked and cut in half
2 tablespoons chopped fresh chives
How to Make It
Place tomato slices in a large bowl; cover with hot water. Let stand 15 minutes. Drain and pat dry with paper towels. Combine milk and egg whites, stirring with a whisk. Combine cornmeal, salt, and pepper in a shallow dish, stirring with a whisk. Dip each tomato slice in milk mixture; dredge in cornmeal mixture. Return tomato slices, one at a time, to milk mixture; dredge in cornmeal mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of tomato slices; cook 4 minutes on each side or until crisp and golden. Repeat procedure with remaining oil and tomato slices.
Combine mayonnaise, juice, and hot sauce, stirring with a whisk. Spread about 1 tablespoon mayonnaise mixture onto each bread slice; top with 1 lettuce leaf, 3 bacon pieces, and 2 tomato slices. Sprinkle each sandwich with 1 teaspoon chives. Serve immediately.