1 green tomato, sliced
seasoned cornmeal/flour mixture for dredging
2 pieces toast lightly spread with mayo
2 slices crisp bacon crumbled
Coat the green tomato slices in cornmeal/flour mixture.
Fry until nicely browned but not crisp.
Toast the bread, lightly coat one side of each piece with mayo.
Take one piece of the toast and pile on the tomato slices then sprinkle on the crumbed bacon.
Top with lettuce.
Cover with the second piece of toast.
Slice on diagonal.