Monday, August 10, 2009

Fried Green Tomato Sandwiches

1 (8 ounce) package sliced bacon
1 large egg white
1/4 teaspoon salt
1/2 cup cornmeal
1/2 teaspoon coarsely ground black pepper
1 pound green tomatoes (3 medium), cut in 1/2-inch slices
1/4 cup low-fat mayonnaise dressing
1/4 cup low-fat plain yogurt
2 tablespoons chopped fresh chives
4 green-leaf lettuce leaves
8 slices firm whole-grain or white bread, toasted

Cook bacon. Drain on paper towels.

Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4
teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat
both sides well. Place on waxed paper.
In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden
brown and heated through, about 3 minutes. Drain.
In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast.
Arrange lettuce, tomatoes, and bacon between toast slices.

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