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Recipe Summary

total:
40 mins
hands-on:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. In a medium bowl, combine the cornmeal, flour, and salt and set aside.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

927 calories; fat 34g; saturated fat 7g; cholesterol 88mg; sodium 2472mg; protein 34g; carbohydrates 125g; sugars 8g; fiber 7g; iron 9mg; calcium 129mg.
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