Fried Green Tomato BLT

In a large skillet over medium heat, fry bacon until crisp. Remove bacon from skillet and allow bacon to drain on a paper towel. Do not drain the grease out of the skillet and keep the grease hot.

Meanwhile, slice tomatoes into ½ inch slices. Lay slices on a paper towel and sprinkle with salt and pepper. Set aside.

In a bowl, combine cornmeal, flour and Old Bay seasoning. Dredge tomato slices in the cornmeal mixture, covering as much of the tomato as possible, taking care to shake of all of the excess.

With bacon grease still hot, carefully slide each tomato into the grease. Fry tomato slices until golden in color, about 4 minutes per side. Remove to a paper towel to drain.

Combine mayonnaise and hot sauce in a small bowl before assembling sandwiches.

To assemble: Lay out your bread on a work surface. Spread ½ tablespoon of the spicy mayonnaise on one side of each slice of bread. Cover 4 slices with about ¼ cup of mixed greens. Place tomato slices on top of the lettuce, top with bacon and cover with another slice of bread.