Open-faced Fried Green Tomato Smoked Cheddar Sandwich

Slice tomatoes into ¼” slices. Salt both sides and let them sit for 30 minutes. Then rinse and drain the moisture off of the tomatoes and pat dry. Put the milk into a shallow bowl and put the dry onion ring batter mix in another bowl. Heat some oil in a skillet over medium heat.

Dip the tomato slices in milk then in dry batter mix. Once oil is hot, put the tomatoes into the skillet. Fry the tomatoes until the bottom side is golden brown, then turn them over and fry the other side. Remove tomatoes from the skillet. Drain on paper towels.

Spread 1 ½ teaspoons of margarine on each side of each slice of bread. Grill bread slices in a skillet over medium-high until browned on each side.

Remove bread from the skillet and spread 1 tablespoon of mayonnaise on one side of each slice of bread. Top each slice with ¼ of the fried tomatoes. Top each slice with 1 ½ slices of the cheese. Put the sandwiches on a baking tray.

Put the tray under the broiler for a few minutes until the cheese has melted. Cut each slice in half if desired.

Makes 4 open-faced sandwiches.

TIP: I used the toaster oven to broil to help keep the heat in the kitchen down and save electricity.