Green-Tomato BLT

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Serves 4
preparation
25
minutes
cooking
40
minutes

Ingredients

3/4
cup
cornmeal
2
tablespoons
all-purpose flour
1/2
teaspoon
kosher salt
1
pound
bacon
8
slices sourdough bread
2
tablespoons
vegetable oil
3
green tomatoes, cut into 1/2-inch slices
1
egg, whisked
1
10-ounce jar mango or apricot chutney
1
small head green-leaf lettuce, washed and dried

Directions

  1. Heat oven to 400° F. In a medium bowl, combine the cornmeal, flour, and salt and set aside.
  2. In the oven, cook the bacon on a baking sheet for about 10 minutes, turning once, until crispy. Drain on paper towels. Toast the bread in the oven until lightly golden, about 2 minutes.
  3. Heat the oil in a large skillet over medium heat. Dip the tomato slices in the egg and then the cornmeal mixture. Pan-fry until golden brown, about 3 minutes per side. Drain on paper towels.
  4. Spread 4 slices of bread with the chutney and layer them with the lettuce, tomatoes, and bacon. Top with a second slice of bread. Serve.
     

 

Kay Chun
July 2002

Nutritional Information

  • Per Serving
  • Calories 927
  • Fat 34 g
  • Sat Fat 7 g
  • Cholesterol 88 mg
  • Sodium 2472 mg
  • Protein 34 g
  • Carbohydrate 125 g
  • Sugar 8 g
  • Fiber 7 g
  • Iron 9 mg
  • Calcium 129 mg
What does this mean? See Nutrition 101.

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