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Servings:
4
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Ingredients

Ingredient Checklist
Tarragon Aioli

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan and bake until crisp, 15 to 18 minutes. Place the bread on a rack-lined baking sheet and toast to light golden.

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  • Meanwhile, salt the tomatoes liberally and drain on paper towels for 10 minutes. Heat 1/4 inch oil in a large skillet. Put the flour, eggs and fine breadcrumbs on separate plates. On another plate, mix the panko, cheese, lemon zest and ground fennel (or fennel pollen); season with pepper. Coat the tomatoes in the flour, eggs, fine breadcrumbs and panko. Shallow-fry the tomatoes in the hot oil, turning once, until golden, 4 to 6 minutes.

  • Make the aioli:

  • Using a food processor, mix the egg yolk, tarragon, garlic, mustard and lemon juice; season with sea salt. Slowly stream in the grapeseed oil until the sauce is thick and emulsified.

  • Slather the toast with the aioli. Layer the sandwich with the bacon, lettuce and fried green tomatoes (FGTs). Cut and serve.

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