Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon (reserve pan drippings)
  • 2 medium (or 4 small green tomatoes sliced 1/4 inch thick)
  • 1/2 cup all purpose flour
  • 2 eggs (beaten)
  • 1/2 cup yellow corn meal
  • 1/2 cup panko bread crumbs
  • 1 teaspoon kosher salt
  • 2 tablespoons canola oil
  • lettuce
  • 8 slices sourdough bread
  • 1/2 cup mayonnaise
  • 2 teaspoons Cajun seasoning

Instruction

  • Cook bacon until browned and cooked through. Reserve 1 tablespoon pan drippings.
  • While bacon is cooking set up an assembly line to prepare the tomatoes. Place flour on one plate. Whisk egg in a bowl. Combine panko bread crumbs and cornmeal on another plate.
  • Dredge the tomatoes in the flour, dip in the egg and then dredge in the panko bread crumbs/cornmeal. Continue until all tomatoes are coated.
  • Transfer bacon to a paper towel lined plate and loosely cover to keep warm.
  • Heat reserved pan drippings with canola oil over medium heat. Fry tomatoes, in batches if necessary, until golden brown about 2 minutes per side. Transfer to a paper towel lined plate and sprinkle lightly with salt. Repeat until all tomatoes are fried.
  • Toast sourdough bread.
  • Make the Cajun mayonnaise by whisking together Cajun seasoning and mayonnaise.
  • To assemble the sandwiches: Spread cajun seasoning on the toasted bread, lay 2 - 3 fried green tomatoes on the bottom slice, top with bacon and lettuce. Repeat until 4 sandwiches are made. Serve immediately.