Recipe: Signal Mountain Farm
8 slices sourdough bread
1/2 pound high quality bacon
1 head butter lettuce
2 large green tomatoes, sliced in 1/4-inch rounds
1/2 cup all purpose flour
1/2 cup corn meal
3/4 cup buttermilk
Salt & pepper
1/4 cup basil mayo (2 egg yolks, 4 teaspoons white wine vinegar, 1 teaspon Dijon mustard, 1 cup grape seed oil, 3 tablespoons fresh basil, salt & pepper)
Safflower oil for frying
Pre-heat oven to 350 degrees.
Place the bacon on a baking sheet and place in the oven. Cook 10-12 minutes.
In a large skillet over medium heat, heat enough safflower oil to cover the bottom of the pan. Place the buttermilk in a small shallow dish and season with salt and pepper. In a small bowl, whisk together the flour and cornmeal. Dip the tomato slices in the buttermilk, then in the flour and cornmeal mixture. Fry 2-3 minutes on each side, or until golden brown.
Toast the bread in the oven until desired crispness.
To assemble the sandwiches, spread each slice of bread with 1 1/2 tsp. of the basil mayo. Stack with several lettuce leaves, 2-3 tomato slices and 2-3 slices of bacon. Serve immediately.