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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.