Fried Green Tomato Sandwiches With Bacon And Chutney

• 3/4 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 large egg
• 1 green tomato, cut into 4 big slices, 1/2-inch thick
• Salt and freshly ground black pepper
• 8 slices bacon
• 1 tablespoon vegetable oil, or as needed
• 1/3 cup Major Grey's chutney
• 4 English muffins, split and toasted
• 1/2 ripe avocado, peeled and thinly sliced
• 4 or 8 iceberg lettuce leaves

1. Put the panko and flour in two separate shallow bowls.
2. Put the egg in a third shallow bowl and beat until well blended.
3. Sprinkle the tomato slices on both sides with salt and pepper and dredge them in the flour, shaking off the excess.
4. Dip the slices in the egg and then dredge them in the panko to coat completely.
5. Set aside on a plate.
6. Heat a 12-inch skillet over medium-high heat and add half the bacon slices.
7. Cook, turning as needed, until crispy, 5 to 7 minutes total.
8. Transfer to paper towels to drain.
9. Cook the remaining bacon in the same way.
10. There should be lots of bacon fat in the pan for frying the tomatoes, but add the vegetable oil if it ever seems to be too dry.
11. Add the breaded tomato slices to the hot pan and fry until browned on the first side, about 2 minutes.
12. Flip them over carefully with a wide spatula and cook to brown the second side, another 2 minutes or so.
13. Transfer the tomatoes as they are finished to the plate with the bacon.
14. Spread some of the chutney on each toasted muffin bottom and top each with a tomato slice, one-fourth of the avocado, 2 slices of bacon and a lettuce leaf or two.
15. Close up each sandwich with a muffin top.
16. You will have four small sandwiches.
17. (Youll wish you had a dozen!)
18. Serve immediately.

breadcrumbs, allpurpose, egg, green tomato, salt, bacon, vegetable oil, major, muffins, avocado

Taken from www.foodrepublic.com/recipes/fried-green-tomato-sandwiches-with-bacon-and-chutney-recipe/ (may not work)