Bacon and Fried Green Tomato Sandwiches
(Makes 4 sandwiches)
8 slices bread (I used country sourdough)
12 slices thick cut bacon, fried
2 large tomatoes
2/3 cup yellow cornmeal
1 c flour
1 tablespoon creole seasoning
1 egg, slightly beaten
1/3 cup milk
1 cup vegetable oil
spicy ranch dressing
Toast bread and prepare bacon. Slice tomatoes approximately 1/4 inch thick. In a shallow bowl, combine cornmeal, flour, and creole seasoning. In another shallow bowl combine the egg and milk.
Dredge each tomato in the egg and milk mixture and then in the cornmeal mixture. Fry in hot oil until lightly browned on both sides, about 5 minutes total. Remove from the oil and drain on paper towels.
Top each sandwich with spicy ranch dressing.
(Makes 4 sandwiches)
8 slices bread (I used country sourdough)
12 slices thick cut bacon, fried
2 large tomatoes
2/3 cup yellow cornmeal
1 c flour
1 tablespoon creole seasoning
1 egg, slightly beaten
1/3 cup milk
1 cup vegetable oil
spicy ranch dressing
Toast bread and prepare bacon. Slice tomatoes approximately 1/4 inch thick. In a shallow bowl, combine cornmeal, flour, and creole seasoning. In another shallow bowl combine the egg and milk.
Dredge each tomato in the egg and milk mixture and then in the cornmeal mixture. Fry in hot oil until lightly browned on both sides, about 5 minutes total. Remove from the oil and drain on paper towels.
Top each sandwich with spicy ranch dressing.