adapted from 2003 August / Bon Apetit Makes 4 servings.
Herb Mayo (optional) :
- 2 cups loosely packed fresh herb leaves (basil, celery or cilantro leaves)
- 1 1/4 cups mayonnaise
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
Puree herbs, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- 12 1/8-inch-thick slices bacon or Pancetta*
- 12 1/4-inch-thick slices green tomatoes (about 3 med-large tomatoes)
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 large eggs, beaten to blend
- 1 cup olive oil
- 8 slices of Whole wheat bread or your favorite bread toasted
Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to first baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to second prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven. When ready assemble sandwiches using warm toast spread with herb flavored mayo and add a layer of fried green tomatoes and pancetta or bacon, cover with another layer of toast and get ready to serve and enjoy.
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.
