Fried Green Tomato BLTs




8 slices of Udi's Gluten-Free Whole Grain bread
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 (or whichever oil you prefer to fry with)
Low-fat gluten-free mayonnaise and baby arugula


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.


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