“This is a southern favorite, made lighter, without sacrificing flavor. This recipe calls for arugula, but of course you can substitute another lettuce of your choice. From "Food and Wine" magazine.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F; line a baking sheet with aluminum foil.
  2. Arrange bacon on baking sheet and bake until crispy, about 15 minutes; cut in half and drain on paper toweling.
  3. Arrange flour, egg, and cornmeal in three shallow bowls to form an assembly line; season cornmeal generously with salt and pepper.
  4. Dredge tomato slices in flour, egg, and cornmeal, pressing to adhere.
  5. Transfer to a wax paper line platter.
  6. Heat 1/4 inch of oil in a large skillet over moderately high heat.
  7. Cook tomatoes, in batches if necessary, until golden and crisp, turning once, about 5 minutes total; drain on paper toweling.
  8. On a work surface, arrange 4 pieces of toast.
  9. Spread each with mayonnaise.
  10. Layer on fried tomatoes, bacon, and arugula.
  11. Top with remaining toast and cut in half.

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