Fried Green Tomato and Pancetta Panini

• 1 12 cups flour
• 12 cup cornmeal
• salt and pepper, to taste
• 3 eggs, lightly beaten
• 4 green tomatoes, sliced 1/4-inch thick
• 14 cup olive oil, plus more for brushing
• 8 ounces pancetta, thickly sliced, cooked until crispy, fat reserved
• 8 ounces sliced country bread, each 1/2-inch thick
• 6 ounces thinly sliced provolone cheese
• 1 cup baby arugula

1. Put 1 cup flour in shallow bowl.
2. In another shallow bowl, combine 1/2 cup flour, cornmeal, salt, and pepper.
3. Put eggs in another bowl.
4. Season tomato slices with salt and pepper.
5. Dredge in flour; dip into eggs, letting excess drip off.
6. Dredge in cornmeal mix.
7. Place on plate.
8. In deep saute pan over medium heat, warm 1/2 cup oil and 3 tablespoons pancetta fat.
9. Fry tomatoes in batches, turning once, until golden, 2-3 minutes per side.
10. Add more fat to pan as needed.
11. Preheat electric panini press.
12. Brush one side of each bread slice with olive oil.
13. Lay slices, oiled side down, on panini griddle/wok surface.
14. Place cheese on half of slices; top with pancetta, 2 or 3 tomato slices, and one of the other bread slices, oiled side up.
15. Cook sandwiches on panini press until bread is golden and cheese is melted, 3-5 minutes.
16. Transfer to cutting board.
17. Place 1/4 cup arugula inside each sandwich; cut in half.
18. Serve and savor!

flour, cornmeal, salt, eggs, green tomatoes, olive oil, pancetta, country bread, provolone cheese, baby arugula

Taken from www.food.com/recipe/fried-green-tomato-and-pancetta-panini-238929 (may not work)