Fried Green Tomato Sandwiches
|Egg white||1 Large|
|Sliced bacon||3⁄4 Pound (1 Package)|
|Green tomatoes||1 Pound, cut into 1/2 inch slices|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Low fat mayonnaise dressing||1⁄4 Cup (4 tbs)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Chopped fresh chives||2 Tablespoon|
|Green leaf lettuce||4 (Leaves)|
|Whole grain bread slices/White bread||8 , toasted (Firm)|
In 12 inch skillet, cook bacon over medium heat until browned.
Remove bacon to paper towels to drain.
Meanwhile, in pie plate, beat egg white and salt.
In another pie plate or on waxed paper, combine cornmeal and 1/4 teaspoon pepper.
Dip tomato slices in egg white mixture to coat both sides, then dip into cornmeal mixture to coat both sides well.
Place coated slices on waxed paper.
In drippings in skillet, cook tomato slices, a few at a time, over medium high heat until golden brown on both sides and heated through, about 3 minutes.
Drain on paper towels.
In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper.
Spread mayonnaise dressing mixture on 1 side of toast slices.
Arrange lettuce, tomatoes, then bacon on 4 toast slices; top with remaining toast slices, dressing side down.