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
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
1/4 cup reduced-fat mayonnaise
8 slices white bread, toasted (I used sourdough)
8 lettuce leaves
- 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.
WW Points (per sandwich): 8