SANDWICH

OPEN-FACED FRIED GREEN TOMATO SANDWICH

Start to finish: 25 minutes.

• 4 strips bacon

• 2 tablespoons all-purpose flour

• 1 cup cornmeal

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon paprika

• 1 teaspoon salt

• 2 medium green tomatoes, each cut into 3 thick slices

• 2 tablespoons mayonnaise

• 6-inch baguette, split lengthwise

• 1 cup baby spinach

• ½ cup shredded Cheddar cheese

Heat the oven to broil.

In a large skillet over medium-high, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain. Reserve the skillet, along with any rendered bacon fat in it, for use later.

In a shallow bowl, whisk together the flour, cornmeal, black pepper, cayenne, paprika and salt. One at a time, dredge each tomato slice through the flour mixture to lightly coat both sides.

Return the skillet to the stove over medium-high. When the bacon fat is hot, add the tomato slices and fry until lightly browned on both sides, about 2 to 3 minutes per side. Set aside on paper towels to drain.

To assemble the sandwiches, spread 1 tablespoon of mayonnaise over the cut side of each half of the baguette. Place the baguette halves on a baking sheet, then top with spinach, fried tomato slices and cheese. Crumble 2 strips of bacon over each sandwich.

Broil on the bottom rack of the oven just until the cheese is melted, about 1 minute. Makes 2 servings.

Per serving: 462 calories (154 calories from fat), 17 g fat (8 g saturated, 0 trans fats), 43 mg cholesterol, 21 g protein, 60 g carbohydrate, 7 g fiber, 1,353 mg sodium.

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