Green Tomato BLT

TAKES: 30 min. • MAKES: 2 serv­ings

Simple & Delicious - - RECIPE INDEX -

I ab­so­lutely love toma­toes, in­clud­ing fried green ones, so I created a spe­cial sum­mer sand­wich to show them off.

—Hil­lian Holm­gren, Del Rio, TX

2 medium green toma­toes

¹₄ cup all-pur­pose flour

¹₄ cup corn­meal

¹₂ tsp. salt

¹₄ cup 2% milk

¹₄ cup canola oil

¹₄ cup pre­pared ranch salad dress­ing

2 green onions, chopped

1 tsp. snipped fresh dill

or ¹ ₄ tsp. dill weed

2 onion rolls, split

4 cooked ba­con strips

2 Bibb or Bos­ton let­tuce leaves

1. Cut each tomato into four slices. In a shal­low bowl, mix flour, corn­meal and salt. Pour the milk into a sep­a­rate shal­low bowl. Dip the tomato slices in milk, then in flour mix­ture, pat­ting to help coat­ing ad­here.

2. In a large skil­let, heat the oil over medium-high heat. Add tomato slices; cook un­til golden brown, 3-5 min­utes on each side.

3. Mix salad dress­ing, green onions and dill. Layer roll bot­toms with ba­con, let­tuce and toma­toes. Spoon dress­ing mix­ture over toma­toes; add roll tops.

PER SERV­ING 623 cal., 37g fat (7g sat. fat), 26mg chol., 1329mg sod., 52g carb. (11g sug­ars, 4g fiber), 18g pro.

TEST KITCHEN TIP Skip the bun and serve over greens for a hearty salad.

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