Yield: 4 servings. 2 lbs. tomatoes, green, 1/4" slices 1 /2 cup yellow cornmeal 1 lb. bacon, sliced, cooked crisp and drained on paper towels 8 slices firm white sandwich bread 3 /4 lb. fresh mozzarella, cut int 1 /4" slices 24 basil leaves, washed 1 tsp. Tabasco® brand Pepper Sauce In a small bowl, coat four tomato slices evenly with cornmeal and season with salt. In a heavy skillet, heat reserved bacon oil from cooked bacon over moderate heat until hot but not smoking. Cook tomatoes until ...
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