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1
Preheat the oven to 200 degrees F.
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2
Heat the oil in a large skillet over medium-high heat to about 375 degrees F; it should sizzle when you drop a small amount of flour into the skillet.
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3
Stir together the flour, cornmeal, sugar, salt and pepper in a bowl.
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4
Place the buttermilk in a separate bowl.
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5
Dip a green tomato slice in the buttermilk to coat on both sides, then dredge it in the flour mixture to coat both sides.
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6
Place the green tomato slice in the hot oil and repeat with enough tomato slices to fill the skillet without crowding.
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7
Fry the tomato slices until the under sides are golden brown, about 2 minutes per side.
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8
(Its best if you let these get nice and crispy before you turn them and only turn once.
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9
If you keep flipping them in the pan, they wont get brown and crispy and the coating will fall off.)
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10
Use tongs or a slotted spatula to remove the fried tomato slices from the oil and place on a baking sheet lined with paper towels to drain.
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11
Place the fried tomato slices in the oven to keep warm while you fry the rest.
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12
Spread the basil mayonnaise onto 4 slices of the bread and top with a few leaves of lettuce, 3 slices of bacon, 2 slices of fried green tomatoes and more lettuce.
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13
Top with the remaining bread, slice in half and serve warm.
