Jon’s
Southern Green Tomato Sandwich
2 pounds green tomatoes
(about 4 medium), cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp, reserving
1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick
slices
1/2 cup
mayonnaise
4 ounces blue
cheese, crumbled
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Photograph by Visual Cuisines
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1/2 cup sour cream
1/4 cup chopped
fresh basil
1 1/2 tablespoons
fresh lemon juice
2 1/4 teaspoons
grated lemon peel
6 4x3-inch pieces
French Bread halved horizontally
Preheat broiler. In a small bowl coat 4 tomato slices
evenly with cornmeal and season with salt. In a 10- to
12-inch heavy skillet heat 1/4 cup reserved bacon
drippings over moderate heat until hot but not smoking
and cook tomatoes until golden brown on both sides,
about 5 minutes, transferring them as cooked to paper
towels to drain. Coat and cook remaining tomatoes in
same manner, using additional drippings if necessary.
On a baking sheet, broil
one side of baguette slices about 3 inches from heat
until golden Mix mayonnaise, sour cream, blue cheese,
basil, lemon juice, and lemon peel in small bowl.
Spread mayonnaise over cut sides of bread. Make
sandwiches by layering, mozzarella, basil, Fried
tomatoes, and bacon.
All Jon's recipes
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2002 Mad chef productions Inc. All rights reserved |
