2 large green Creole tomatoes cut into 4 slices each
6 slices thick-cut bacon, cooked and cut in half
1/4 cup Robért’s remoulade sauce
1 cup shredded Romaine lettuce
French bread, cut into 2 10” loaves then sliced in half
1 cup all-purpose flour
1/2 cup eggs, scrambled
1/2 cup water (mix with eggs)
1/2 cup Italian bread crumbs
Frying oil
Gather all ingredients and prep according to directions. Set up breading station in 3 separate dishes: 1 with flour, 1 with bread crumbs and 1 with egg wash. Bread tomatoes starting with flour, then dip into egg wash, then cover with bread crumbs. Fry tomatoes in oil heated to 350 degrees F until golden brown, 2 to 3 minutes.
Build your sandwich by placing fried tomatoes on bread. Top with bacon, remoulade sauce and lettuce, then with bread.
*Image provided by OpenAI
