Green Tomato "BLT"

This is a wonderful Appetizer!

Adapted from Epicurious and Perryville Inn!
and Bon Appetit

2 C Basil Leaves

11/4 C Mayonnaise

3 T Fresh Lemon Juice

1 T Dijon Mustard

18 slices bacon or Panchetta

18 slices 1/4 in green tomatoes

1 C flour

1/2 C yellow cornmeal

3 large eggs

1 C olive oil

6 1/4 inch Red Tomatoes

6 1/4 slices Yellow Tomatoes

1 1/2 C Arugula

Puree Basil, 1/4 C Mayo, lemon juice and dijon in processor until smooth. Transfer to small bowl. Mix in remaining Mayo and season with salt and pepper to taste. Bake bacon in 350 degree oven until crisp and golden brown. About 15 minutes. Transfer to paper towels to drain. Mix 1/2 C Flour and 1/2 C cornmeal together. Have the other 1/2 C flour ready in a different bowl. Beat eggs in a third bowl. Line a second baking sheet with paper towels. Heat oil in heavy skillet over med-high heat. Working in batches, dip one green tomato slice at a time in flour, egg, then cornmeal mixture,  fry until golden brown, sprinkle with salt and pepper, keep warm in oven. Layer on individual plates or in one large casserole dish, start with one green tomato, spread with mayo, then arugula,bacon, red tomato, green tomato, yellow and so on, more mayo, finish with crumbled bacon and serve! This is very colorful and super tasty! I like to make a design on the plates with 3 tomato slices on the bottom, the 3 red, 3 yellow, alternating with the arugula and bacon!  This could be a wonderful breakfast or even dinner by simply adding my red chili, or salsa verde sauce and a fried egg! Top off with shredded cheddar cheese.Yum! Enjoy! Happy Cooking!