Shallots Web

Other than the frying part, you just assemble these sammiches as you would any BLT.  I do like fresh beefsteak or heirloom tomato slices on these, in addition to the fried green slices.  If you aren’t into the tomato chutney, we made a delicious pesto mayonnaise to accompany these, as well.  Just mix about a tablespoon of pesto into a about a 1/2 cup of store-bought or homemade mayo.  Taste, and add more pesto, if you like.   

Have on hand, for as many people as you are serving:
Slices of toasted whole grain bread (or whatever variety you like)
Leaves of butter lettuce, cleaned and chilled
Slices of beefsteak or heirloom variety tomatoes
Chutney (I use the Tomato Chutney recipe from the Joy of Cooking)
Mayo (plain or flavored with pesto)
Crispy slices of thick-cut bacon, drained on paper towels

I think that these sammiches are best served family-style, so that everyone can have what they like.  Once you have all of the above ready to set out on the table, you should start the frying process with the green tomatoes.
Mix together in a shallow bowl:
1/2 cup of fine cornmeal
1/2 cup of all-purpose flour
1-2 teaspoons of dried herbs, like thyme, oregano, basil
Salt and pepper, to taste
Set that mixture aside and, in another shallow bowl, mix: 
2 eggs, beaten
1 tablespoon of milk or water
Slice into a little more than 1/4-inch thick slices:
Green, unripe tomatoes (the largest you can find)
Dredge the tomato slices in the flour mixture, then the egg, then the flour mixture again.  You want to coat them with the breading evenly, but not too thickly.
Heat in a large, non-stick skillet over medium-high heat:
2 tablespoons olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
Once the fat is hot and starts to shimmer, you are ready to fry the tomatoes.  Place them in a single layer in your skillet and work in batches.  It takes about three minutes per side, or until they are golden brown.  Drain them on paper towels and keep warm in a low oven until all of your batches are done.  Season with additional salt and pepper at the end, if desired.  Enjoy!