November 03, 2016
Fresh Tomatoes, Condiments, Lunch,
Pork, Vegetables, North American, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Ladies Luncheon, Summer, Hand Mix/Whisk, Oven Bake, Skillet, Stove Top, Spices, Sandwiches more
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"This is the 2nd recipe I've entered today by Becky Hardin, a favorite blogger from thecookierookiedotcom site. Here's what she had to say about this recipe: "When you reach age 30 & don’t know how to cook A single thing, it’s the little victories in the kitchen that mean a lot. This re-imagined classic recipe is juicy, bursting w/flavor & the absolute perfect & simple comfort food for any occasion." -- I love BLT's & continue to be amazed by the varied ways they become re-invented taste sensations. Her pic of this sammie literally made me drool. ENJOY!"
Preheat oven to 400F. Place bacon strips on a baking sheet lined w/foil & bake for 15-20 min or until bacon is crisped to your liking. Drain bacon on paper towel & set aside. See NOTE below.
While bacon is cooking, place the flour in a shallow bowl, the egg & milk (whisked) in a 2nd shallow bowl & the cornmeal, salt, pepper & garlic powder in a 3rd shallow bowl.
Dip each tomato slice in the flour (patting to adhere), then in the egg & then finally in the cornmeal mixture. Press to adhere as much as possible. Set tomato slices on a plate lined w/wax paper.
Heat a lrg skillet w/the oil over high heat for about 2-3 min. When shimmering, it should be ready to add the tomatoes. They should immediately sizzle on contact. Put all the slices into the skillet & fry for 5-7 min, turning once. When the tomatoes are fried to golden brown, remove & place on a paper towel to drain.
In a sml bowl, stir together the mayo, lime juice & cilantro. Set aside.
TO SERVE: Generously apply the mayo to the inside of 2 pieces of toasted bread. Layer on the tomatoes, bacon & arugula. Top w/remaining slices of bread & cut in half. ENJOY!
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