Bacon, Lettuce, Avocado and Fried Green Tomato Sandwiches

Photo: Leah Rodrigues

Ingredients

12 thick smoked bacon slices

4 mediums green tomatoes - (two large)

3/4 cup yellow cornmeal

2 teaspoons salt

1 teaspoon freshly-ground black pepper

1/4 teaspoon cayenne pepper

1 tablespoon sugar

4 tablespoons canola oil

8 slc sourdough bread

1 bag Arugula

4 Tablespoons Real Maple Syrup

1 Avocados

1/2 cup Mayonnaise

1 1/2 teaspoons pepper

2 teaspoons lemon juice

Preparation

Add 2 tablespoons canola oil to a pan. Fry the bacon in a heavy 12-inch skillet over medium heat until crisp, 5 to 6 minutes. Drain on paper towels and set aside. With a pastry brush, glaze each piece with the maple syrup. Reserve the bacon grease in the skillet, but discard any large bits of bacon that might burn.

Meanwhile, slice the tomatoes 1/3- to 1/2-inch thick. Mix the cornmeal, salt, pepper, cayenne and sugar together in a pie plate. Dredge the tomatoes in the mixture.

Add 4 tablespoons of butter to the reserved bacon grease and melt over medium heat. If you prefer not to use the bacon grease, wipe the pan clean and add a little more oil, about 2 tablespoons.

When the oil is heated, add the tomato slices and cook until golden, 3 to 4 minutes. Carefully turn the tomatoes with a spatula and cook for 3 to 4 minutes more.

Mix the mayo with pepper and lemon to make spread. Cut avocado in half, remove pit, and slice each half into thin strips. Toast the bread slices until golden. To assemble the sandwiches, spread the bread with mayonnaise to taste. Arrange the tomatoes on half of the bread slices, then place avocado slices on the other half, followed by the bacon on top,one per sandwich - and the arugula. Place the remaining bread on top of each sandwi

This recipe yields 4 servings.