Green-Tomato BLT

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 927 calories
    • 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

Ingredients

  1. Check 3/4cup cornmeal
  2. Check 2tablespoons all-purpose flour
  3. Check 1/2teaspoon kosher salt
  4. Check 1pound bacon
  5. Check 8 slices sourdough bread
  6. Check 2tablespoons vegetable oil
  7. Check 3 green tomatoes, cut into 1/2-inch slices
  8. Check 1 egg, whisked
  9. Check 1 10-ounce jar mango or apricot chutney
  10. Check 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.