Bacon, Lettuce and Fried Tomato Sandwiches
4 large tomatoes (green or red, but firm)
2 eggs, beaten
1/4 cup fresh basil, chopped
1/4 cup onions, finely chopped
1 teaspoon garlic, minced
Salt and freshly ground pepper, to
taste
1 cup fine dry bread crumbs
4
tablespoons olive oil, plus more if needed
12 slices bread
Mayonnaise (optional)
18 to 24 slices bacon, cooked till crisp
and drained
Lettuce, about 6 large pieces, wash and dried
Wash and dry tomatoes. Remove stem core and slice. Slice each tomato into 4
thick slices. In a shallow bowl, combine eggs, basil, onion, garlic, salt and
pepper. On wax paper, sift a layer of breadcrumbs.
Heat oil in a large skillet (cast iron is best) over medium heat. Dip tomato
slices in egg mixture, then coat with bread crumbs. Cook tomatoes in batches, 4
to 6 slices at a time; don't overcrowd skillet. Cook tomatoes until golden,
about 3 minutes on each side, turning only once. If necessary, add more oil and
give it a minute or two to heat up before adding next batch of tomatoes. Drain
tomatoes on paper bag or paper towels. Place fried tomatoes on plate in warm
oven while cooking remaining batches.
Meanwhile, toast bread. If desired, spread each with about a teaspoon of
mayonnaise, or more to taste. Layer each of 6 slices with a piece of lettuce,
and six with 3 to 4 bacon slices. Add 2 to 3 fried tomato slices to each, close
sandwich, and serve immediately.
Makes 6 sandwiches.
