Open-Faced Bacon, Lettuce, And Fried Green Tomato Sandwiches

• 2 medium green tomatoes, cut into 12 (1/4-inch-thick) slices (about 1 pound)
• 2 tablespoons fat-free milk
• 4 large egg whites, lightly beaten
• 1 1/2 cups yellow cornmeal
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 5 tablespoons light mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon hot sauce
• 6 (1 1/2-ounce) slices white bread, toasted
• 6 Bibb lettuce leaves
• 9 bacon slices, cooked and cut in half
• 2 tablespoons chopped fresh chives

1. Place tomato slices in a large bowl; cover with hot water. Let stand 15 minutes. Drain and pat dry with paper towels. Combine milk and egg whites, stirring with a whisk. Combine cornmeal, salt, and pepper in a shallow dish, stirring with a whisk. Dip each tomato slice in milk mixture; dredge in cornmeal mixture. Return tomato slices, one at a time, to milk mixture; dredge in cornmeal mixture.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of tomato slices; cook 4 minutes on each side or until crisp and golden. Repeat procedure with remaining oil and tomato slices.
3. Combine mayonnaise, juice, and hot sauce, stirring with a whisk. Spread about 1 tablespoon mayonnaise mixture onto each bread slice; top with 1 lettuce leaf, 3 bacon pieces, and 2 tomato slices. Sprinkle each sandwich with 1 teaspoon chives. Serve immediately.

green tomatoes, milk, egg whites, yellow cornmeal, salt, freshly ground black pepper, olive oil, light mayonnaise, lemon juice, hot sauce, white bread, bacon, fresh chives

Taken from www.myrecipes.com/recipe/open-faced-bacon-lettuce-fried-green-tomato-sandwiches (may not work)