We paired a Southern favorite with a classic sandwich to create this ultimate fried stacker. This recipe makes 2 sandwiches.
1 large egg
1 cup buttermilk
1 cup yellow cornmeal
6 (1/4-inch-thick) slices all-green tomatoes (about 1 medium tomato)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
5 tablespoons vegetable oil
4 slices bacon, cooked, drained, and halved
4 (1-ounce) slices Texas toast, toasted
2 tablespoons mayonnaise
4 iceberg or Romaine lettuce leaves
How to Make It
Whisk together egg and buttermilk in a medium bowl. Combine cornmeal, salt, and pepper in a shallow dish. Dip tomato slices in egg mixture, then coat with seasoned cornmeal.
Heat oil in a large sauté pan over medium heat. Place tomato slices in pan in a single layer, and cook until golden brown on bottom, about 3 minutes. Flip and brown other side, about 3 minutes more. Interior should be cooked through but not mushy.
Spread 1 tablespoon mayonnaise over each of 2 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 2 bread slices. Serve immediately.