The recipe turned out pretty delicious even with the tomatillos - though the sandwiches were definitely appetizer sized. I also used the extra batter to fry up some red onion rings too.
- 8 slices pancetta, thick cut, nitrate-free turkey bacon or Smart Bacon
- 2 cups unbleached all-purpose flour
- salt
- black pepper
- 4 eggs
- 3 tablespoons milk
- 1 and 1/2 cups whole-wheat flour
- 1 cup cornmeal
- 8 1/4-inch thick green tomato slices
- canola oil
- arugula or baby spinach
Sauce
- teaspoon dijon mustard
- Tablespoon mayonnaise
- 2 teaspoon lemon juice
- 1 clove garlic smashed
Preheat oven to 375. Lay bacon slice on a sheet and cook for 8 to 10 minutes or until crispy. drain on paper towels and set aside.
In a small bowl season the all purpose flour lightly with salt and pepper. In another small bowl, whisk the eggs with the milk. In a third bowl whisk the whole wheat flour and cornmeal and season with salt and pepper.
Toss the green tomato slices one at a time in the flour to coat on both sides, then in the egg, then in the cornmeal mixture. Gently transfer tomato slices to a shallow pan lines with foil or parchment paper - not letting tomatoes touch.
Heat canola oil in a deep skillet over medium heat - oil should be 1/4 to 1/2 inch deep. When the oil is hot enough fry the tomato slices 1 or 2 at a time. Cook 1 to 2 minutes on each side.
Transfer tomatoes to a paper towel lined platter and season with salt and pepper.
Mix dijon mustard, mayonnaise, lemon juice, and garlic.
To assemble sandwiches - spread the sauce on a fried green tomato and then top with a slice of bacon. Then put a small handful of greens on top of the bacon. Spread sauce on another green tomato and use this as the top of the sandwich. Take a bite - but be warned, these little guys are juicy!
This recipe is from "If it makes you healthy" by Sheryl Crow and Chuck White
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