Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1/4 teaspoon each garlic powder, salt, pepper and paprika

  3. 3 medium green tomatoes, sliced

  4. 12 bacon strips

  5. 12 slices sourdough bread, toasted

  6. 6 slices provolone cheese Leaf lettuce, mayonnaise and Dijon mustard

Instructions Jump to Ingredients ↑

  1. In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. Spread mayonnaise and mustard on remaining toast if desired; place over lettuce. Yield: 6 sandwiches.


Send feedback