Recipe: Fried Green Tomato BLTs Ingredients 8 slices of Udi's Gluten-Free Whole Grain bread (personally my favorite GF bread is Pamela's bread mix. I throw it in the bread machine and it's easy and yummy.) 4 slices of bacon 1/4 cup almond flour 1 large egg beaten with 1 tablespoon of water 1/2 cup yellow cornmeal Salt & Freshly Ground Pepper 1 pound unripe green tomatoes or large tomatillos cut into 1/2-inch slices Canola Oil (I use olive oil) Low-fat gluten-free mayonnaise and baby arugula Instructions Serves Four -Preheat the oven to 400 degrees. -Line a pan with aluminum foil and bake the bacon for about 15 minutes, or until it gets crispy. Cut in half and set aside. -In three separate bowls, add the almond flour, beaten egg, and cornmeal. Season the cornmeal with salt and pepper. -Dip each slice of tomato into the almond flour, then the beaten egg, then the cornmeal, and set them on a clean plate until they are all ready to go in the skillet. -Fill a large skillet with 1/4 inch frying oil (canola or other). Over medium-high heat add the tomatoes and turn them once after the first side looks golden and crisp. Total time in the pan should be about 5 minutes. Drain on paper towels. -Add the low fat gluten-free mayonnaise to four slices of bread and stack with green tomatoes, bacon, and arugula. Close the sandwiches and serve. Preparation time: 15 minute(s) Cooking time: 25 minute(s)
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