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Fried Green-Tomato BLT with Chipotle Mayonnaise

Kraft Memeber Recipe
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Makes: 4 Servings Total Time: 35 min
Category: Sandwiches Sub Category: Sandwiches

what you need
  • 1/2 cup all-purpose flour, divided
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 egg
  • 1/4 cup buttermilk
  • 1/2 cup olive oil
  • 1 green tomato, sliced into 4 (1/2-inch thick) slices
  • 8 slices sourdough bread, toasted
  • Chipotle Mayonnaise
  • 4 leaves Boston lettuce
  • 12 slices bacon, cooked
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons minced chipotle peppers
  • 1 green onion, minced
  • 2 teaspoons fresh lime juice
  • 1/8 teaspoon salt
make it
Spoon 1/4 cup flour into a shallow dish; set aside. Combine remaining 1/4 cup flour, cornmeal, 1/8 teaspoon salt, and 1/8 teaspoon pepper in another shallow dish. In a third shallow dish, whisk egg with buttermilk.

In a 10-inch nonstick skillet, heat olive oil over medium-high heat on stovetop. Evenly sprinkle each tomato slice with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Dust tomato slices in remaining 1/4 cup flour, then dip in buttermilk mixture, and dredge in cornmeal mixture.

Fry tomatoes, in batches, for 3 to 4 minutes per side, or until lightly browned and tender. To assemble sandwiches, evenly spread each slice of toasted bread with Chipotle Mayonnaise; then layer lettuce leaf, 3 slices bacon, and fried tomato.

CHIPOTLE MAYONNAISE: In a small bowl, combine all ingredients, stirring well. Cover and chill.
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