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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F. Line a sheet pan with foil and arrange bacon on top in a single layer.
Step 2
Bake bacon until browned and crunchy, about 25 minutes, turning slices over halfway through cooking.
Step 3
Meanwhile, pour buttermilk into a shallow dish and stir in beaten egg and hot sauce. Add flour to a second shallow dish or a plate. Add cornmeal and seasonings to another shallow dish or plate and stir to combine.
Step 4
Begin heating 1 inch of oil in a heavy-bottomed Dutch oven or 3-inch-deep cast-iron skillet until it reaches 350°F on a deep-frying thermometer. Set a cooling rack in a sheet pan and put it near the stove.
Step 5
While oil heats, dip 1 tomato slice at a time in buttermilk mixture, then in flour. Turn flour-coated tomatoes in buttermilk again, then add them to the cornmeal mixture and turn to coat evenly on both sides. Set tomatoes aside on plates.
Step 6
Fry tomatoes in batches without crowding until golden brown, 4-5 minutes per batch, turning once if needed. As they’re done, transfer fried tomatoes to the cooling rack set in the sheet pan.
Step 7
Toast bread and spread on one side with mayonnaise. Place a layer of lettuce, 3 slices of bacon, and 3-4 fried green tomato slices each on half of the bread. Top with remaining bread and serve.
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