Open-Faced Bacon, Lettuce, and Fried Green Tomato Sandwiches

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

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.

Yield: 6 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 386
  • Calories from fat: 30%
  • Fat: 12.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 12.2g
  • Carbohydrate: 56.2g
  • Fiber: 3.9g
  • Cholesterol: 16mg
  • Iron: 2.2mg
  • Sodium: 834mg
  • Calcium: 44mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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