1/2 cup flour
3 eggs, beaten
1/2 cup yellow cornmeal
1 pound green tomatoes, sliced 1/2 inch thick
1/2 cup canola oil
8 slices bread (toasted…or not!)
8 slices bacon, cut in half and cooked to your liking
Fresh ground pepper
Place the flour, cornmeal and eggs in separate bowls. Dip the tomatoes first in the flour, then the eggs, then the cornmeal, pressing gently to help the cornmeal adhere.
Heat the oil in a large skillet over medium high heat. Working in batches, cook the tomatoes until golden brown, 1-2 minutes per side. Drain on paper towel lined sheet and season with salt.
Assemble the sandwiches as follows: Bread, spread with mayo, grind some pepper on the mayo, then lettuce, fried tomato or two, 4 bacon halves, spread the second piece of bread with mayo and place it on top. Enjoy immediately while the tomatoes are warm!