Blt With A Twist Recipes

Steps:

• 1. Cut green tomatoe in 1/4 inc slices and place on a paper towel, sprinkle with kosher salt and allow to sit until moisture comes up, blot moisture with papertowel.
• 2. In the meantime slice your onion in thin slices, drizzle olive oil on the bottom of a fry pan and cook onions on medium heat turning occasionally, once they wilt turn heat down a little and continue to cook until carmalized.
• 3. Fry your bacon in a separate pan until crisp, drain on papertowel, cut in half. Set aside. Save drippings.
• 4. Place cornmeal and cheese in a separate shallow dish add pepper and hungarian paprika, mix. In another shallow dish beat your egg.
• 5. Dip your tomatoe slices in the egg mixture and then the cornmeal mixture, set aside on a papertowel or dish. Continue process until all your slices are breaded.
• 6. Fry each breaded tomatoe slice in your bacon grease for 2 to 3 minutes and drain.
• 7. Place a sheet of foil on a cookie sheet, place your bread slices on the cookie sheet and layer 3 slices with 2 slices of fried tomatoe, top with one bacon strip cut in half, top with 1 slice of cheese.
• 8. Broil 3 inches from broiler until cheese is melted, remove and top with your carmalized onions, lettuce, peppers, and on the other slice spread your mayo and mustard. Enjoy

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Spread the guacamole on 4 slices of toasted bread and the cream cheese on the remaining 4 slices. Arrange a lettuce leaf, tomato slice, and two pieces of bacon on top of 4 slices of bread and top with the remaining slices.