Description
Crispy panko-breaded green tomatoes layered with spring mix, bacon, corn and drizzled with blue cheese dressing.
Ingredients
- FOR THE STACKS:
- 1-½ cup Panko Breadcrumbs
- ¾ teaspoons Dried Parsley
- ½ teaspoons Garlic Powder
- 1-½ teaspoon Paprika
- 1 whole Extra Large Egg, Whisked
- ¼ teaspoons Frank’s Red Hot
- ½ cups Flour
- 2 whole Large Green Tomatoes, Sliced 1/2 Inch Thick
- 1 teaspoon Olive Oil
- 1 cup Spring Mix
- ½ cups Frozen Corn, Thawed
- ¼ cups Cooked Bacon Crumbles
- FOR THE DRESSING:
- ¼ cups Mayonnaise
- ¼ cups Sour Cream
- 1 teaspoon Lemon Juice
- ⅛ cups Milk
- ⅛ teaspoons Garlic Powder
- ¼ teaspoons Worcestershire Sauce
- ⅓ cups Blue Cheese Crumbles
- ½ Tablespoons Parsley, Chopped
- 1 pinch Pepper
Preparation
Preheat oven to 425 F. Meanwhile, combine panko breadcrumbs, parsley, garlic powder and paprika in a shallow bowl. Set aside. Combine egg and hot sauce in another shallow bowl and set aside. Put the flour in another bowl.
Line up your three bowls with your flour first, then egg mixture, then breadcrumbs. Dip each tomato slice into each bowl starting with flour and ending with breadcrumbs. Drizzle olive oil on a rimmed baking sheet and line tomatoes in a single layer. Bake for 10-15 minutes flipping halfway.
To plate, layer spring mix in between the layers of green tomatoes. I did 4 tomato slices per serving. You may have more or less depending on the size of your tomato. Top with corn and bacon crumbles. Serve blue cheese dressing on the side or drizzled on top.
For the blue cheese dressing: In a medium bowl whisk together mayonnaise, sour cream, lemon juice, milk, garlic powder and Worcestershire sauce until combined. Stir in blue cheese and parsley and season with salt and pepper to taste. (There will be extra blue cheese left over to serve on the side.)
