Satisfy your taste buds with this Southern classic. The BLT is piled high with pan-fried, farmers' market green tomatoes and thick-cut bacon.
INGREDIENTS
-6 slices whole grain bread
-6 slices thick-cut bacon (from the deli counter)
-2 green tomatoes
-6 slices cheddar cheese
-1 head iceberg lettuce
-Sriracha mayo
-Whole wheat flour
-1 egg
-Whole wheat Panko
-Paprika
-Salt & Pepper
DIRECTIONS
1. Cut the slices of bacon in half and add to a large skillet over medium heat. Sprinkle with ground pepper.
2. While bacon cooks, lay out two small plates and a bowl. Add flour seasoned with paprika, salt and pepper to the first plate. Add the egg and a splash of water to the bowl and whisk. Add panko to the second plate.
3. Thick slice the green tomatoes and shred the iceberg lettuce.
4. Remove the bacon from the skillet once cooked and place on a paper towel to drain. Pour off enough bacon grease from the skillet so that only a thin layer of grease remains to cover the bottom of the skillet.
5. Begin toasting the bread in a toaster.
6. Dredge the green tomatoes by dipping the tomato slices in the flour, then the egg, then the panko. Add the tomato slices to the bacon grease and fry on each side until golden brown. Once finished, remove the tomatoes to a paper bowl and sprinkle with salt.
7. Construct the sandwiches by spreading sriracha mayo on each slice of toasted bread. Layer a slice of cheese on each slice of bread. Layer 4 pieces of bacon, 2 slices of green tomato, and shredded lettuce on half of the slices of bread and top with the other 3 slices of bread.