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 golden brown on both sides, about 5 minutes, transferring to paper towels when cooked. Coat and cook remaining tomatoes in the same manner, using additional drippings if necessary.

On a baking sheet, broil one side of the bread slices about 3 inches from heat until golden brown. Coat mozzarella with Tabasco^® brand Pepper Sauce. Assemble sandwiches by layering mozzarella cheese, basil, tomatoes and bacon. Top with remaining bread slice.

Photo Credit: MCILHENNY COMPANY TABASCO^® BRAND PEPPER SAUCE