Green-Tomato BLT

Name: Green-Tomato BLT
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams mango or apricot chutney; 454 grams bacon; 177 milliliters cornmeal; 1 egg, whisked; 2 Tbsps all-purpose flour; 1 small head green-leaf lettuce, washed and dried; 3 green tomatoes, cut into 1/2-inch slices; 1 teaspoons kosher salt; 8 slices sourdough bread; 2 Tbsps vegetable oil

Green-Tomato BLT requires around 45 minutes from start to finish. This dairy free recipe serves 4. One portion of this dish contains approximately 37g of protein, 58g of fat, and It works well as a main course. If you have green-leaf lettuce, flour, vegetable oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat oven to 400 F. In a medium bowl, combine the cornmeal, flour, and salt and set aside.

Ingredients you will need

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Bowl

Oven

In the oven, cook the bacon on a baking sheet for about 10 minutes, turning once, until crispy.

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Oven

Drain on paper towels. Toast the bread in the oven until lightly golden, about 2 minutes.

Ingredients you will need

Bread

Toast

Equipment you will use

Paper Towels

Oven

Heat the oil in a large skillet over medium heat. Dip the tomato slices in the egg and then the cornmeal mixture. Pan-fry until golden brown, about 3 minutes per side.

Ingredients you will need

Tomato Slices