Bacon, Basil and Fried Green Tomato Sandwich

I’m very challenged in the gardening department.   One year I even killed the mint plant.  That’s why I planted five heirloom tomato plants this spring, about four more than needed.  Better odds at a chance to harvest my favorite thing in the world…freshly picked homegrown tomatoes.

All five plants are thriving and a momentous, monumental crop is anticipated.  Prolific.  Visions of all the fresh tomato recipes I want to make when they finally ripen are dancing in my head right now.  It’s been really hard waiting.

I couldn’t help myself.  Well, one got “knocked” off the vine by my voracious yorkie puppy, but with the others, I couldn’t help myself.  Holding the warm tomato in your hand, the little twist of your wrist as it snaps off the vine and feeling the full weight of the fruit when it drops in your palm…it’s just so compelling.

Fried green tomatoes are rooted in southern tradition.  Lucky for me, I’ve read Fannie Flagg’s adorable southern novel titled  “Fried Green Tomatoes at the Whistle-Stop Cafe”.…..and a while back I lived in North Carolina for two years to boot, so I know what to do with green tomatoes.

The flavors in this sandwich burst in your mouth.  The tomatoes are tart and tangy, pairing perfectly with the salty bacon, creamy mayonnaise and the bright flavor of the basil.  My wish for you is a similar tomato harvesting “accident” will occur in your garden and you will be able to enjoy this delightful sandwich.

Bacon, Basil and Fried Green Tomato Sandwich

Ingredients

3-4 green tomatoes

1/8 cup flour

1 tsp salt

dash of pepper

1 TBSP butter

1-2 TBSP olive oil

1 lb bacon slices, cooked

6-8 slices sourdough bread, toasted

mayonnaise

6-8 large fresh basil leaves, washed and dried

Slice the green tomatoes about 1/8 to 1/4 inch thick

Put 1/8 cup of flour, 1 tsp salt and a dash of pepper in a gallon sized plastic baggie.  Put the tomato slices in the baggie and shake them until they are covered in the flour mixture.

Melt 1 TBSP butter in a pan with about 1-2 TBSP olive oil over medium heat.

Shake the excess flour off the slices and place them in the pan.  Don’t crowd the slices in the pan or they will steam and get mushy instead of frying.  Do two batches if you run out of room.  Cook for about three minutes and flip slices over.

Cook the other side for about three minutes.

Drain on paper towels.  Cook the bacon and wash and dry the basil leaves.  Toast the sourdough slices.

To assemble, spread the mayonnaise on the toasted sourdough bread slices, add a few leaves of fresh basil, 3-4 fried green tomato slices and 2-3 slices of bacon.  Oh….this is so good, enjoy!!

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