Bacon and Fried Green Tomato Sandwiches

There is almost nothing better in the summer than a Bacon-Tomato Sandwich on great bread with a spicy, creamy ranch dressing.
(Everything tastes better with ranch.)
I decided that I would up the ante, 
so to speak, 
and fry up a couple of my creole tomatoes for one heck of a sandwich.



I love creole tomatoes for fried green tomatoes.
They are firm and large with just a hint of spiciness.


I know that most people call this sandwich a BLT
but I am always anti-lettuce on my bacon sandwiches.

Not that I really have anything against lettuce, in a salad,
I just don't like it on my sandwiches.
Especially a sandwich with ingredients that will wilt the lettuce and turn it to mush.

But if you prefer lettuce--go ahead--be a rebel.



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

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.


Enjoy,

2 comments:

  1. You're speakin' my language. This sounds beyond amazing. I planted eight tomatoes this year, with the plan of fryin' up some green ones. Mmmmm.

    ReplyDelete
  2. OMG!!!! I must have one. I love Bacon and FGT. Yum!!!!!

    ReplyDelete

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