Green-Tomato BLT

Ingredients

• 10 ounce apricot chutney 
• 1 pound bacon 
• 0.8 cup cornmeal 
• 1  eggs 
• 2 tablespoons flour all-purpose
• 1 small head green-leaf lettuce washed and dried
• 3  tomatoes green cut into 1/2-inch slices
• 0.5 teaspoon kosher salt 
• 8 slices sourdough bread 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven

Directions

1. Heat oven to 400 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.
3. Drain on paper towels. Toast the bread in the oven until lightly golden, about 2 minutes.
4. 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.
5. Drain on paper towels.
6. Spread 4 slices of bread with chutney and layer them with the lettuce, tomatoes, and bacon. Top with a second slice of bread.
7. Serve.