Green Tomato BLT
TAKES: 30 min. • MAKES: 2 servings
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.