Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 egg yolk

  3. 2 teaspoons fresh lemon juice

  4. 1 teaspoon Dijon mustard

  5. 1 tablespoon water

  6. 1/2 teaspoon minced garlic

  7. 1/2 teaspoon Emeril's Original Essence

  8. 1 1/4 cups vegetable oil

  9. 1/4 cup olive oil Salt

  10. 2 pounds green tomatoes, cut into 1/4-inch thick slices (about 4 medium)

  11. 1/2 cup yellow cornmeal

  12. 1 pound sliced bacon, cooked until crisp and drained on paper towels, drippings reserved

  13. 8 large slices firm white sandwich bread or brioche

  14. 1 avocado, peeled and sliced into 1/4-inch slices

  15. 8 large leaves Bibb or butter lettuce, or 2 large handfuls mache, washed and spun dry

Instructions Jump to Ingredients ↑

  1. In the bowl of a food processor combine the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water, garlic, and Essence and process on high speed for 20 seconds. While the motor is still running, add the vegetable oil and olive oil in a slow, steady stream until the mixture is thickened. If mixture becomes too thick before all of the oil is incorporated, add a bit more water as necessary. Add salt, to taste, and set aside while you assemble the remaining ingredients for the sandwiches. † In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a large heavy skillet, heat 1/2 cup of the reserved bacon drippings until hot but not smoking and cook the tomatoes until golden brown on both sides, about 5 minutes. Transfer to paper towels to drain. Coat any remaining tomato slices and cook in the same manner, adding additional bacon drippings as necessary. † Lightly toast the bread slices. Assemble the sandwiches: spread each slice of bread with the desired amount of mayonnaise. Divide the tomatoes, bacon slices, avocado slices and lettuce leaves between 4 slices of the bread. Top with the 4 remaining slices of bread, with the mayonnaise-spread sides facing inward. Cut in half and serve. † Yield : 4 large sandwiches


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