The UN-BLT
The UN-BLT
I'm sure ya'll heard of Baconnaise by now right? It was featured on Oprah the other day, so I'm guessing your Grandma and her Grandpa have already picked up a jar. If for some reason you live under a rock, Baconnaise is a sandwich spread that totally tastes like bacon. And anything that tastes like bacon is good. Period.
So anyway, this recipe features it - along with one of my very favorite things to consume - fried green tomatoes. If you can't find green tomatoes, wait till you can and THEN make this dish. It's pretty easy, and kids like it. (But I mean, I could put my left arm on a toasted bun with some Baconnaise - and I'm sure it'd be delicious.)
The Stuff:
- 8 slices thick-cut sourdough bread
- 2 large green tomatoes, sliced thick (8 slices)
- 2 cups baby spinach
- 4 slices vegan cheddar cheese - Baconnaise for spreading
- Non-stick cooking spray
- 2 cups soy milk
- 1 cup egg replacer
- 2 cups seasoned flour
- 1 cup cornmeal
- 1 tsp. minced garlic
- 1/2 cup sliced red onions
- Oil for pan frying
- Salt & Pepper to taste
How to do it:
Okay kids, the tomatoes work best fried in a cast iron skillet. I don't know why - they just do, so try and find one. (Borrow Grandma's - all Grannies have cast iron skillets). Anyway, preheat broiler or toaster oven and start on the tomatoes.
Mix milk and egg in large bowl and add tomatoes. Once coated, place in separate bowl with mixture of corn meal and flour. Thoroughly coat. Using a tong, pan-fry tomatoes on medium heat until golden brown. Tip. DO NOT move the tomatoes until you can clearly see they're golden on the bottom and corners. The breading will want to stick to the pan if moved prematurely. Be patient!
In separate skillet, generously sprayed with non-stick oil, saute onions and garlic until onions are slightly soft.
Add spinach, saute until just barely wilted and remove from heat and season with salt & pepper. (You might need to drain a little liquid from the spinach)
Spray sourdough bread with non-stick spray, and place cheese on 4 slices. (Toast until cheese is melted and bubbly.)
Remove from oven and slather Baconnaise on other 4 slices of bread. (Don't be skimpy)
Place 2 tomatoes on cheesy half of bread and top with wilted spinach. Top with Baconnaise-spreaded bread, cut diagonal and enjoy! Serve with a green salad and iced tea. Instant summer in your mouth!
I'm sure ya'll heard of Baconnaise by now right? It was featured on Oprah the other day, so I'm guessing your Grandma and her Grandpa have already picked up a jar. If for some reason you live under a rock, Baconnaise is a sandwich spread that totally tastes like bacon. And anything that tastes like bacon is good. Period.
So anyway, this recipe features it - along with one of my very favorite things to consume - fried green tomatoes. If you can't find green tomatoes, wait till you can and THEN make this dish. It's pretty easy, and kids like it. (But I mean, I could put my left arm on a toasted bun with some Baconnaise - and I'm sure it'd be delicious.)
The Stuff:
- 8 slices thick-cut sourdough bread
- 2 large green tomatoes, sliced thick (8 slices)
- 2 cups baby spinach
- 4 slices vegan cheddar cheese - Baconnaise for spreading
- Non-stick cooking spray
- 2 cups soy milk
- 1 cup egg replacer
- 2 cups seasoned flour
- 1 cup cornmeal
- 1 tsp. minced garlic
- 1/2 cup sliced red onions
- Oil for pan frying
- Salt & Pepper to taste
How to do it:
Okay kids, the tomatoes work best fried in a cast iron skillet. I don't know why - they just do, so try and find one. (Borrow Grandma's - all Grannies have cast iron skillets). Anyway, preheat broiler or toaster oven and start on the tomatoes.
Mix milk and egg in large bowl and add tomatoes. Once coated, place in separate bowl with mixture of corn meal and flour. Thoroughly coat. Using a tong, pan-fry tomatoes on medium heat until golden brown. Tip. DO NOT move the tomatoes until you can clearly see they're golden on the bottom and corners. The breading will want to stick to the pan if moved prematurely. Be patient!
In separate skillet, generously sprayed with non-stick oil, saute onions and garlic until onions are slightly soft.
Add spinach, saute until just barely wilted and remove from heat and season with salt & pepper. (You might need to drain a little liquid from the spinach)
Spray sourdough bread with non-stick spray, and place cheese on 4 slices. (Toast until cheese is melted and bubbly.)
Remove from oven and slather Baconnaise on other 4 slices of bread. (Don't be skimpy)
Place 2 tomatoes on cheesy half of bread and top with wilted spinach. Top with Baconnaise-spreaded bread, cut diagonal and enjoy! Serve with a green salad and iced tea. Instant summer in your mouth!
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