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1
Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth.
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2
Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper.
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3
(Can be made 1 day ahead.
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4
Cover and refrigerate.)
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5
Preheat oven to 350F.
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6
Arrange pancetta in single layer on rimmed baking sheet.
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7
Cook until pancetta is just crisp, about 15 minutes.
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8
Transfer to paper towels to drain.
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9
Reduce oven temperature to 200F.
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10
Sprinkle all green tomato slices with salt and pepper.
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11
Place 1/2 cup flour in shallow bowl.
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12
Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend.
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13
Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture.
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14
Transfer to baking sheet.
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15
Line second baking sheet with paper towels.
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16
Heat oil in heavy large skillet over medium-high heat.
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17
Working in batches, fry green tomatoes until golden brown, about 2 minutes per side.
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18
Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper.
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19
Keep warm in oven.
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20
Sprinkle red and yellow tomatoes with salt and pepper.
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21
Place 1 fried green tomato slice on each of 6 plates.
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22
Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula.
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23
Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes.
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24
Spoon 1 teaspoon mayonnaise atop green tomato.
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25
Finish with remaining pancetta and serve.
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26
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.
