pat's Recipe

Open-Faced Fried Green Tomato Sandwich

Category: SANDWICHES

When frying green tomatoes, aim for a light, crunchy breading, not deep-fried.

4 strips bacon
2 Tbsp all-purpose flour
1 cup cornmeal
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp paprika
1 tsp salt
2 medium green tomatoes, each cut into 3
thick slices
2 Tbsp mayonnaise
6-in baguette, split lengthwise
1 cup baby spinach
1/2 cup shredded cheddar cheese

Heat oven to broil.
In a large skillet, cook bacon until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Reserve skillet, along with any rendered bacon fat in it, for use later.
In a shallow bowl, whisk the flour, cornmeal, black pepper, cayenne, paprika and salt. One at a time, dredge each tomato slice through the flour mixture to lightly coat both sides.
Return the skillet to the stove over medium-high. When the bacon fat is hot, add the tomato slices and fry until lightly browned on both sides, about 2 to 3 minutes per side. Set aside on paper towels to drain.
To assemble the sandwiches, spread 1 Tbsp of mayonnaise over the cut side of each half of the baguette. Place baguette halves on a baking sheet, then top with spinach, fried tomato slices and cheese. Crumble 2 strips of bacon over each sandwich.
Broil on the bottom rack of the oven just until the cheese is melted, about 1 minute.

makes 2 servings