- 2 medium green tomatoes
- 1 cup buttermilk
- 1/2 Cup panko bread crumbs
- 1/2 Cup self rising flour
- vegetable oil for frying
- salt, pepper, red pepper
- 6 slices bacon
- 1 Cup washed and dried baby arugula leaves
- 4 slices thick bread of your choice (I like sourdough)
- Freshly ground black pepper
Preheat oven to 400 degrees and line a rimmed baking sheet with foil. Place the bacon on the foil and bake for roughly 15 minutes, until the bacon is crispy,
Slice green tomatoes. Put in a colander and set in the sink. Sprinkle salt over them and let the excess liquid be drawn out. This should take about 30 minutes.
Pour the buttermilk in one bowl. In another bowl, mix together the panko bread crumbs, flour, salt to taste, and red pepper. Heat approximately 1/2 cup vegetable oil in a skillet. Place the tomatoes in the buttermilk, then dredge through the panko mixture. Pan-fry until crispy, about 5 minutes. Drain on a cooling rack (so they won't get soggy).
Toast bread slices. Assemble sandwich with mayonnaise, arugula, bacon (2-3 slices per sandwich) and tomatoes.Sprinkle freshly ground crushed black pepper.
Makes 2 sandwiches