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Categories:Viewed: 48 - Published at: 7 years ago
Ingredients
- 3/4 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg
- 1 green tomato, cut into 4 big slices, 1/2-inch thick
- Salt and freshly ground black pepper
- 8 slices bacon
- 1 tablespoon vegetable oil, or as needed
- 1/3 cup Major Grey's chutney
- 4 English muffins, split and toasted
- 1/2 ripe avocado, peeled and thinly sliced
- 4 or 8 iceberg lettuce leaves
Method
- Put the panko and flour in two separate shallow bowls.
- Put the egg in a third shallow bowl and beat until well blended.
- Sprinkle the tomato slices on both sides with salt and pepper and dredge them in the flour, shaking off the excess.
- Dip the slices in the egg and then dredge them in the panko to coat completely.
- Set aside on a plate.
- Heat a 12-inch skillet over medium-high heat and add half the bacon slices.
- Cook, turning as needed, until crispy, 5 to 7 minutes total.
- Transfer to paper towels to drain.
- Cook the remaining bacon in the same way.
- There should be lots of bacon fat in the pan for frying the tomatoes, but add the vegetable oil if it ever seems to be too dry.
- Add the breaded tomato slices to the hot pan and fry until browned on the first side, about 2 minutes.
- Flip them over carefully with a wide spatula and cook to brown the second side, another 2 minutes or so.
- Transfer the tomatoes as they are finished to the plate with the bacon.
- Spread some of the chutney on each toasted muffin bottom and top each with a tomato slice, one-fourth of the avocado, 2 slices of bacon and a lettuce leaf or two.
- Close up each sandwich with a muffin top.
- You will have four small sandwiches.
- (Youll wish you had a dozen!)
- Serve immediately.
