2 large green tomatoes, sliced
Heat oil in a heavy-bottomed pan over medium-high heat.
Whisk egg and milk together in a bowl. Set aside.
In another bowl, stir together flour, cornmeal, Panko, salt, and pepper.
Once oil is heated (test by dropping a morsel of the flour in and see if it sizzles), dip tomato slices one by one in egg and then flour.
Make sure tomato is fully coated in flour mixture and then place in hot oil.
Fry 3 or 4 at a time, making sure not to crowd the tomatoes.
Fry for about 3 minutes or until the crust is a golden brown; flip and cook other side until golden.
Drain on paper towels.
Assemble your favorite BLT using the Fried Green Tomato instead of sliced, ripe tomatoes.
I love toasted whole wheat or multi-grain bread, but the original recipe used a Kaiser Roll.
I used regular (Hellman's ) mayo, but I think that a pesto-mayo would be divine on this sandwich.
Iceberg is the traditional lettuce of choice for a BLT, but I used Romaine because that is what I always have on hand.
How do you like your bacon? Mine must be thin and crispy. Hubs like his thick and chewy.