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Ingredientes
- 12 x thick smoked bacon slices
- 4 med green tomatoes - (to large)
- 3/4 c. yellow cornmeal
- 2 tsp salt
- 1 tsp freshly-grnd black pepper
- 1/4 tsp cayenne pepper
- 1 Tbsp. sugar
- 4 Tbsp. butter - (to 6)
- 8 slc sourdough bread Mayonnaise as needed
- 4 x thin red onion slices
- 4 x iceberg lettuce leaves
Direcciones
- Fry the bacon in a heavy 12-inch skillet over medium heat till crisp, 5 to 6 min. Drain on paper towels and set aside. Reserve the bacon grease in the skillet, but throw away any large bits of bacon which might burn.
- Meanwhile, slice the tomatoes 1/3- to 1/2-inch thick. Mix the cornmeal, salt, pepper, cayenne and sugar together in a pie plate. Dredge the tomatoes in the mix.
- Add in 4 Tbsp. of butter to the reserved bacon grease and heat over medium heat. If you prefer not to use the bacon grease, wipe the pan clean and add in a little more butter, about 2 Tbsp..
- When the foam from the melting butter has subsided, add in the tomato slices and cook till golden brown, 3 to 4 min. Carefully turn the tomatoes with a spatula and cook for 3 to 4 min more.
- Toast the bread slices till golden brown. To assemble the sandwiches, spread the bread with mayonnaise to taste. Arrange the tomatoes on half of the bread slices, then place the bacon on top, followed by the onion slices - one per sandwich - and the lettuce. Place the remaining bread on top of each sandwich and slice in half. Secure the layers with a toothpick.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 885g | |
| Recipe makes 4 servings | |
| Calories 754 | |
| Calories from Fat 468 | 62% |
| Total Fat 52.3g | 65% |
| Saturated Fat 20.53g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 2038mg | 85% |
| Potassium 1367mg | 39% |
| Total Carbs 56.37g | 15% |
| Dietary Fiber 9.8g | 33% |
| Sugars 22.93g | 15% |
| Protein 18.98g | 30% |
