a summertime change of pace for the classic BLT

3 to 4 slices of green tomato
Salt
Pepper
1 c yellow cornmeal
1 c canola oil
4 thick bacon strips (cooked)
lettuce leaves
mayo
toasted wheat bread



Season sliced tomatoes with salt & pepper and dredge in cornmeal.
Heat the canola oil in a skillet. Fry the tomatoes until crisp and golden brown on both sides.
Spread the mayo on the wheat bread. Add lettuce on both sides of the bread. Add the fried green tomatoes and bacon.
Build the sandwich and cut in half.

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Avoid Fruits~N~Nuts....you are what you eat!!!