Fried Green-Tomato BLT

• 12 cup all-purpose flour, divided
• 14 cup yellow cornmeal
• 14 teaspoon salt, divided
• 14 teaspoon ground black pepper, divided
• 1 egg
• 14 cup buttermilk
• 12 cup olive oil
• 1 green tomato, sliced into 4 (1/2-inch thick)
• 8 slices sourdough bread, toasted
• 4 leaves boston lettuce
• 12 slices bacon, cooked
• 12 cup mayonnaise
• 2 tablespoons chopped fresh chives
• 2 tablespoons minced chipotle peppers
• 1 green onion, minced
• 2 teaspoons fresh lime juice
• 18 teaspoon salt

1. Spoon 1/4 cup flour into a shallow dish; set aside.
2. Combine remaining 1/4 cup flour, cornmeal, 1/8 teaspoons salt, and 1/8 teaspoons pepper in another shallow dish.
3. In a third shallow dish, whisk egg with buttermilk.
4. In a 10-inch nonstick skillet, heat olive oil over medium-high heat on stovetop.
5. Evenly sprinkle each tomato slice with remaining 1/8 teaspoons salt and remaining 1/8 teaspoons pepper.
6. Dust tomato slices in remaining 1/4 cup flour, then dip in buttermilk mixture, and dredge in cornmeal mixture.
7. Fry tomatoes, in batches, for 3 to 4 minutes per side, or until lightly browned and tender.
8. To assemble sandwiches, evenly spread each slice of toasted bread with Chipotle Mayonnaise; then layer lettuce leaf, 3 slices bacon, and fried tomato.
9. To prepare Chipotle Mayonnaise combine all ingredients in a small bowl, stirring well.
10. Cover and chill.

flour, yellow cornmeal, salt, ground black pepper, egg, buttermilk, olive oil, green tomato, bread, boston lettuce, bacon, mayonnaise, fresh chives, peppers, green onion, lime juice, salt

Taken from www.food.com/recipe/fried-green-tomato-blt-219127 (may not work)