Green-Tomato Blt

• 3/4 cup cornmeal
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1 pound bacon
• 8 slices sourdough bread
• 2 tablespoons vegetable oil
• 3 green tomatoes, cut into 1/2-inch slices
• 1 egg, whisked
• 1 10-ounce jar mango or apricot chutney
• 1 small head green-leaf lettuce, washed and dried

1. Heat oven to 400u0b0 F. In a medium bowl, combine the cornmeal, flour, and salt and set aside.
2. In the oven, cook the bacon on a baking sheet for about 10 minutes, turning once, until crispy. Drain on paper towels. Toast the bread in the oven until lightly golden, about 2 minutes.
3. Heat the oil in a large skillet over medium heat. Dip the tomato slices in the egg and then the cornmeal mixture. Pan-fry until golden brown, about 3 minutes per side. Drain on paper towels.
4. Spread 4 slices of bread with chutney and layer them with the lettuce, tomatoes, and bacon. Top with a second slice of bread. Serve.

cornmeal, flour, kosher salt, bacon, bread, vegetable oil, green tomatoes, egg, mango

Taken from www.myrecipes.com/recipe/green-tomato-blt (may not work)