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.

Joanne Weir
Recipe by Cooking Light

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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

386 calories; calories from fat 30%; fat 12.8g; saturated fat 2.8g; mono fat 4.5g; poly fat 2.6g; protein 12.2g; carbohydrates 56.2g; fiber 3.9g; cholesterol 16mg; iron 2.2mg; sodium 834mg; calcium 44mg.