Droplets of water began to collect on my glasses as the clouds above released cold rain over the tiny farmers market. Shoppers began to scurry past the vibrant freshly picked produce in search of shelter. I wanted to linger a bit longer and interact with a few farmers, but I was a man on a mission to find perfect green tomatoes.
I recently had the opportunity to receive two loaves of Nature’s Pride bread to sample. When I discovered this recipe from Closet Cooking, I knew it was the perfect combination of ingredients to capture the heartiness the tender bread had to offer. The fried green tomatoes were tart as I bit through the crispy coating. Thin slices of red pepper added zing, color and even more crunch.
Someday I might try to transform this sandwich into a lovely salad. Image the crunch of freshly toasted croutons, bacon bits and the green tomatoes perched on a bed of lettuce. Perhaps a balsamic reduction drizzled on top to add color and a touch of sweetness. Now I’m hungry again.
- 2 slices bread, toasted
- 4 strips bacon
- 1 green tomato, sliced 1/4” thick
- ¼ red pepper, thinly sliced
- ¼ cup spring mix
- 2 Tbl. mayo
- ½ cup flour
- ¼ cup corn meal
- 1 egg
- salt & pepper
- Place ¼ cup of flour and egg into two shallow dishes. Toss together the remaining flour and corn meal into a third shallow dish. Fry the bacon over medium high heat until crispy. Set aside and drain on paper towels. Keep the grease in the pan.
- Season the tomato slices with salt and pepper. First, dip a slice of tomato in the flour and coat both sides. Next, dip the floured slice in the egg and then dip in the corn meal mixture. Fry in the bacon grease over medium heat. Flip after one minute and fry for an additional minute. Drain on paper towels, and repeat process with the other slices.
- Assemble the sandwich by spreading the mayo on both slices of bread. Then layer with the remaining ingredients. Serves one, but can be easily multiplied.