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Post by chief_cook2 on Sept 29, 2004 7:05:23 GMT -6
Yield: 6 sandwiches
1 1/2 pounds firm, fresh tomatoes, cored 12-inch loaf semolina bread 1 pound mozzarella cheese 1/2 cup fine cornmeal 1 teaspoon garlic salt 1/2 teaspoon 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.
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