• Open Faced BLT

    1 vote
    Open Faced BLT
    Prep: 5 min Cook: 5 min Servings: 1
    by ShaleeDP
    1124 recipes
    I taught my kid to eat tomatoes, lettuce, and most of the salad greens. She loved this sandwich too.


    • 2 medium green tomatoes, cut into 12 (1/4-inch-thick) slices (about 1 pound)
    • 2 tablespoons fat-free milk
    • 4 large egg whites, lightly beaten
    • 1 1/2 cups yellow cornmeal
    • 3/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons olive oil, divided $
    • 5 tablespoons light mayonnaise
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon hot sauce
    • 6 (1 1/2-ounce) slices white bread, toasted $
    • 6 Bibb lettuce leaves
    • 9 bacon slices, cooked and cut in half $
    • 2 tablespoons chopped fresh chive


    1. Place tomato slices in a large bowl; cover with hot water. Let stand 15 minutes. Drain and pat dry with paper towels. Combine milk and egg whites, stirring with a whisk. Combine cornmeal, salt, and pepper in a shallow dish, stirring with a whisk. Dip each tomato slice in milk mixture; dredge in cornmeal mixture. Return tomato slices, one at a time, to milk mixture; dredge in cornmeal mixture.
    2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of tomato slices; cook 4 minutes on each side or until crisp and golden. Repeat procedure with remaining oil and tomato slices.
    3. Combine mayonnaise, juice, and hot sauce, stirring with a whisk. Spread about 1 tablespoon mayonnaise mixture onto each bread slice; top with 1 lettuce leaf, 3 bacon pieces, and 2 tomato slices. Sprinkle each sandwich with 1 teaspoon chives. Serve immediately.

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