For the bacon marmalade: In a heavy-bottomed pot over medium to medium-low heat, add the butter, garlic and onions. Let the onions sweat down and cook until translucent, then add the bacon and cook for 5 minutes. Add the red wine, sugar, molasses, thyme and orange zest and juice and cook and reduce down on medium to low heat until thick and syrupy in texture, 20 to 30 minutes.
For the fried green tomatoes: In a large heavy-bottomed pot, add enough peanut oil to submerge the tomatoes. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Combine the all-purpose flour, cornmeal and some salt and pepper in a shallow bowl. Mix together the milk and eggs in another shallow bowl. Bread the tomatoes in a 3-step process: dredge each slice first in the flour mixture, then in the milk-egg mixture and then back in the flour mixture. Place the tomatoes in the hot oil and fry until crispy golden brown, about 2 minutes per side.
Spread mayo on both pieces of bread for each sandwich. Next, spread some bacon marmalade on each sandwich top. Then add some fried green tomatoes, followed by lettuce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lola Deux, New Orleans, LA