Fried Green Tomato BLTs

I found this recipe after getting green tomatoes in our CSA box one week.  I haven't yet cooked with green tomatoes, but I knew we could always fry them up and eat them.  I wanted something a little different though, and went on a search for a recipe.  I found this one in one of my Cooking Light cookbooks, my newest one called Cooking Light: Cooking Through the Seasons.  What I love about Cooking Light is that even though their recipes are lower in fat and calories, they still use real ingredients -- bacon!  This sandwich was a great use for the green tomatoes; we ended up making it several times throughout the summer.  Their acidity is a great balance to the saltiness of the bacon. 

Fried Green Tomato BLTs

serves 4

Ingredients:
8 slices bacon
1/3 cup yellow cornmeal
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon fresh ground black pepper
12 (1/4-inch-thick) slices green tomato (about 2 tomatoes)
2 teaspoons olive oil, divided
Cooking spray
1/4 cup reduced-fat mayonnaise
8 slices  white bread, toasted (I used sourdough)
8 lettuce leaves

Directions:

• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon and drippings aside. 
• Combine cornmeal, cheese, and pepper in a shallow dish. Dredge tomato slices in cornmeal mixture. 
• Heat 1 teaspoon reserved drippings and 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. 
• Cook 6 tomato slices 2 minutes on each side or until lightly browned. Repeat procedure with remaining 1 teaspoon bacon drippings, remaining 1 teaspoon oil, and 6 tomato slices. 
• Spread 1 tablespoon mayonnaise over each of 4 bread slices. Top each slice with 2 lettuce leaves, 3 tomato slices, and 2 bacon slices. Top with remaining 4 bread slices. Serve immediately.

Nutritional Information 
Calories: 380
Fat: 13g   
Fiber: 5.1g
WW Points (per sandwich):  8