Cook time: 30 Min Prep time: 1 Hr Serves: 2
2 small green tomatoes
1 c buttermilk
1/2 c panko bread crumbs
1/2 c self rising flour
vegetable oil for frying
salt, red pepper
4 slice bacon (turkey bacon can be used)
1 c lettuce leaves (iceberg or green leaf)
2 Tbsp mayonnaise
2 Tbsp roasted red pepper vinaigrette
4 slice bread (any type)
1. Slice green tomatoes. Put in a colander and set in the sink. Sprinkle salt over them and let the excess liquid be drawn out. This should take about 30 minutes. Pour the buttermilk in one bowl. In another bowl, mix together the panko bread crumbs, flour, salt to taste, and red pepper. Heat approximately 1/2 cup vegetable oil in a skillet. Place the tomatoes in the buttermilk, then dredge through the panko mixture. Pan-fry until crispy. Drain on a cooling rack (so they won’t get soggy).
2. Meanwhile, mix together roasted red pepper vinaigrette and mayo. Toast bread slices. Assemble sandwich with red pepper mayo, lettuce, bacon (2 slices per sandwich) and tomatoes.
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