Cook the bacon in a skillet over medium heat to desired doneness. Dust
with cayenne pepper
and black pepper while cooking. Set aside on paper towels until needed.
Slice the green tomatoes 1/8 to 1/4-inch thick. Dip the tomatoes into the buttermilk
, and then coat with the breading
. Ensure all areas of the tomatoes are covered completely.
In a saute pan or deep-fryer, heat the oil to 350 degrees F. Saute or deep-fry
the tomatoes until golden brown. Set aside on paper towels until needed.
Take the melted butter and spread evenly on both sides of the Texas toast. Brown each side of both pieces on a flat top grill
or in a clean saute pan. Brown to desired doneness.
Apply the EATS! Heat 5-Pepper Sauce to the toast in a "Z" fashion. Place the lettuce
on top of one toast slice, followed by the fried green tomatoes. Place the bacon on the other slice of toast.
With your thumbs on the green tomatoes, flip and place on top of the other piece of toast that has bacon on it. With a sharp knife, cut the sandwich on a diagonal.
With a sharp knife, cut your jalapeno lengthwise into 2 equal halves. You can use whole jalapenos if desired. Using toothpicks, push through one half jalapeno
and place on top of one of the cut sandwich halves. Repeat for the other jalapeno and sandwich half. Serve with your choice of side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.