Fried Tomato BLT's With Cilantro Lime Mayo

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: In a sml bowl, stir together the mayo, lime juice & cilantro. Set aside.

Step 6: 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!

NOTE: Most cooks have a preferred method for cooking bacon, so feel free to skillet cook the bacon or use your microwave