serves 4 sandwiches
3-4 medium green tomatoes, sliced ¼
inch thick
2 cups buttermilk
1 cup flour
1 cup cornmeal
8 slices of cooked bacon
8 slices of bread
8 pieces of lettuce
mayonnaise
canola oil
kosher salt
pepper
avocado (optional)
Season the sliced tomatoes with salt
and pepper then soak the tomatoes in the buttermilk.
In a bowl, combine the flour and
cornmeal. Coat each tomato slice with the cornmeal/flour mixture.
Heat a few tablespoons of oil in a
large saute pan on medium high heat and cook the tomatoes a few
minutes on each side, until golden and crisp. Drain on paper towels.
Assemble your sandwiches! Toast the
bread, add mayo, cooked bacon, lettuce, avocado and tomatoes.
As a side dish, I usually make cole
slaw and fries with malt vinegar.
**Green Tomatoes can be hard to find. If you don't have your own garden, try looking for them at your local farmer's market or request them from a vendor. Trader Joe's and Barron's usually carry the green heirloom (my personal favorite). I also grow "green zebra" tomatoes, which work well too.
Enjoy one of my summertime favorites!
