Yield: 4 servings.
2 lbs. tomatoes, green, 1/4" slices
1 /2 cup yellow cornmeal
1 lb. bacon, sliced, cooked crisp and drained on paper towels
8 slices firm white sandwich bread
3 /4 lb. fresh mozzarella, cut int 1 /4" slices
24 basil leaves, washed 1 tsp. Tabasco® brand Pepper Sauce
In a small bowl, coat four tomato slices evenly with cornmeal and season with salt. In a heavy skillet, heat reserved bacon oil from cooked bacon over moderate heat until hot but not smoking. Cook tomatoes until golden brown on both sides, about 5 minutes, transferring to paper towels when cooked. Coat and cook remaining tomatoes in the same manner, using additional drippings if necessary.
On a baking sheet, broil one side of the bread slices about 3 inches from heat until golden brown. Coat mozzarella with Tabasco® brand Pepper Sauce. Assemble sandwiches by layering mozzarella cheese, basil, tomatoes and bacon. Top with remaining bread slice.
Photo Credit: MCILHENNY COMPANY TABASCO® BRAND PEPPER SAUCE
