Ingredients

makes 4

　　4 slices bacon

　　3/4 cup stone-ground yellow cornmeal

　　1 teaspoon salt

　　1 teaspoon freshly ground pepper

　　Pinch of cayenne pepper

　　Pinch of sugar

　　2 green tomatoes, thinly sliced

　　4 biscuits or English muffins, split and toasted

　　Mayonnaise, for serving

　　Pickled Red Onions (recipe follows)

　　4 slices sharp Cheddar cheese

　　Hot sauce, for serving (optional)

　　

Pickled Red Onions

4 red onions, cut into 1/4-inch-thick slices

　　1 1/2 teaspoons coarse salt

　　1 1/2 cups cider vinegar

　　3/4 cup sugar

　　7 whole black peppercorns

　　3 whole allspice

　　2 whole cloves

　　1 whole cinnamon stick

　　1 bay leaf

　　1 small dried red chile

　　(makes 2 cups)

　　

Step 1

Cook the bacon in a skillet until crisp; drain on paper towels and reserve the drippings in the pan.

　　

Step 2

In a shallow dish, mix together the cornmeal, salt, pepper, cayenne, and sugar. Add the tomatoes, and toss to coat.

　　

Step 3

Heat the reserved drippings over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.

　　

Step 4

Spread the mayonnaise over the cut sides of the biscuits; fill each with 1 to 2 slices fried tomatoes, 1 slice each bacon and cheese, and pickled onions. Sprinkle with hot sauce, if desired.

　　

Pickled Red Onions

Step 5

Put the onions in a colander set in a large bowl. Toss with the salt; refrigerate 1 hour. Rinse the onions under cold water; drain.

　　

Step 6

Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly. Let cool completely.

　　

Step 7

Add the onions to the vinegar mixture in the pan; bring to a boil. Immediately transfer the onions to an airtight container using a slotted spoon. Let the vinegar mixture cool completely; pour over the onions. Refrigerate at least 1 week before serving (onions will keep 2 weeks more).

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.