INGREDIENTS:
8 slices, thick-cut hickory smoked bacon
3/4 cup all-purpose flour
1/4 cup stone-ground cornmeal
Salt to taste
Black Pepper, to taste
1 cup buttermilk
1/4 cup olive oil, use sparingly
4 large green tomatoes, (use 1/4" thick center slices)
1/4 cup mayonnaise
1 tablespoon chili sauce
8 slices lightly toasted rye bread
arugula, chicory or watercress - stems removed, washed and air dried
PREPARATION:
1. Fry bacon until crispy. Reserve all bacon grease into a cup (strain as you pour).
2. Combine flour, cornmeal, salt and pepper in a medium-sized bowl. Add buttermilk and stir well.
3. Add strained bacon grease to a clean skillet and 1/2 to 1/4 of the olive oil. Once warmed to medium heat, begin dipping the green tomato slices into the batter, let excess drip back into the bowl and fry for about 3 minutes per slice, per side until golden brown.
4. Combine mayonnaise with chili sauce in a small bowl. Spread this mayonnaise mixture on one side of two slices of toast. Build the sandwich with slices of bacon, top with fried green tomato slices and then the arugula, chickory or watercress. Makes about four servings.
Enjoy!!!! I certainly enjoyed this season of American Idol and I look forward to the next. Hmmm....I wonder what is Katherine McPhee's favorite sandwich?
