Open-Faced Fried Green Tomato Sandwich

Yield: 2 servings

Ingredients

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

Instructions

1. Heat the oven to broil.
2. In a large skillet over medium-high, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain. Reserve the skillet, along with any rendered bacon fat in it, for use later.
3. In a shallow bowl, whisk together 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.
4. Return the skillet to the stove over medium high heat. 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.
5. To assemble the sandwiches, spread 1 tablespoon of mayonnaise over the cut side of each half of the baguette. Place the 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.

Nutrition

Per serving (values are rounded to the nearest whole number): 462 calories; 154 calories from fat; 17g fat (8g saturated; 0g trans fats); 43mg cholester ol; 60g carbohydrate; 21g protein; 7g fiber; 1,353mg sodium