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Rating: 4.5 stars
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  • 4 star values: 1
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A Southern favorite, fried green tomatoes lend a delightful twist to this sandwich. The tomatoes take center stage over the bacon in this version.

Becky Mercuri
Recipe by Cooking Light July 2007

Gallery

Credit: Lee Harrelson; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon and drippings aside.

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  • Combine cornmeal, cheese, and pepper in a shallow dish. Dredge tomato slices in cornmeal mixture. Heat 1 teaspoon reserved drippings and 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Cook 6 tomato slices 2 minutes on each side or until lightly browned. Repeat procedure with remaining 1 teaspoon bacon drippings, remaining 1 teaspoon oil, and 6 tomato slices.

  • Spread 1 tablespoon mayonnaise over each of 4 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 4 bread slices. Serve immediately.

Nutrition Facts

380 calories; calories from fat 31%; fat 13g; saturated fat 3.9g; mono fat 6g; poly fat 2.3g; protein 14.6g; carbohydrates 54.1g; fiber 5.1g; cholesterol 16mg; iron 2.6mg; sodium 889mg; calcium 105mg.
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