Sandwich and Wrap Recipes
Open-Faced Fried Green Tomato Sandwich
Yield: 2 servings
Ingredients
- 4 strips bacon
- 2 tablespoons all-purpose flour
- 1 cup cornmeal
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1 teaspoon salt
- 2 medium green tomatoes, each cut into 3 thick slices
- 2 tablespoons mayonnaise
- 1 (6 inch) baguette, split lengthwise
- 1 cup baby spinach
- 1/2 cup shredded cheddar cheese
Instructions
- Heat the oven to broil.
- In a large skillet over medium-high, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain. Reserve the skillet, along with any rendered bacon fat in it, for use later.
- In a shallow bowl, whisk together the flour, cornmeal, black pepper, cayenne, paprika and salt. One at a time, dredge each tomato slice through the flour mixture to lightly coat both sides.
- Return the skillet to the stove over medium high heat. When the bacon fat is hot, add the tomato slices and fry until lightly browned on both sides, about 2 to 3 minutes per side. Set aside on paper towels to drain.
- To assemble the sandwiches, spread 1 tablespoon of mayonnaise over the cut side of each half of the baguette. Place the baguette halves on a baking sheet, then top with spinach, fried tomato slices and cheese. Crumble 2 strips of bacon over each sandwich. Broil on the bottom rack of the oven just until the cheese is melted, about 1 minute.
Nutrition
Per serving (values are rounded to the nearest whole number): 462 calories; 154 calories from fat; 17g fat (8g saturated; 0g trans fats); 43mg cholester ol; 60g carbohydrate; 21g protein; 7g fiber; 1,353mg sodium