Ingredients

Makes 2 servings

　　

For the fried green tomatoes:

1/2 cup cornmeal

　　1/2 cup all-purpose flour

　　1 teaspoon garlic powder

　　1 teaspoon onion powder

　　1/8 teaspoon cayenne pepper

　　1 1/4 teaspoons kosher salt, divided

　　1/2 teaspoon black pepper, divided

　　1 cup buttermilk

　　3 dashes hot sauce

　　Vegetable oil, for frying

　　1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch thick

　　

for the sandwich:

2 pieces green leaf lettuce

　　2 slices red tomato

　　1/2 ripe avocado, sliced

　　4 slices thick-cut bacon, cooked until crisp

　　2 tablespoons mayonnaise

　　

Fry the green tomatoes:

Step 1

Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.

　　

Assemble the sandwich:

Step 2

Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.