Word of Mouth Fried Tomato, Mozzarella & Bacon Sandwich


  • 1 1/2 lbs firm, fresh tomatoes, cored
  • 12-inch loaf semolina bread
  • 1 lbs mozzarella cheese
  • 1/2 cup fine cornmeal
  • 1 tsp garlic salt
  • 1/2 tsp ground black pepper
  • 1/4 cup olive oi
  • 1/2 cup prepared pesto
  • 12 basil leaves
  • 12 slices bacon, cooked


Slice tomatoes into 12 (1/2-inch) slices. Cut bread diagonally into 12 slices; toast. Cut mozzarella into 12 (1/4-inch) slices.

In small shallow bowl, combine cornmeal, garlic salt and pepper. Dip tomatoes in mixture, coating both sides; shake off excess.

In large skillet, heat oil over medium- high heat until hot; pan-fry tomato slices until browned, about 2 minutes per side. Remove; drain on paper towels.

Spread each bread slice with pesto; arrange mozzarella slices on 6 of bread slices; top each with 2 tomato slices, 2 basil leaves and 2 bacon slices. Top with remaining bread.

Makes 4 to 6

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