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1
For the Tomatoes: In a medium bowl, mix buttermilk and hot sauce.
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2
In another medium, shallow bowl or plate, mix together flour, cornmeal and spices.
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3
Slice your tomatoes.
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4
Heat the oil in a large saucepan or Dutch oven on medium-high heat for at least 5 minutes, or until very hot.
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5
Submerge a tomato into the buttermilk and then dredge it in the flour-cornmeal mixture.
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6
Shake off the excess and set aside on a plate until ready to fry.
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7
Continue with all the tomatoes.
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8
Place the tomatoes into the oil, making sure they arent overly crowded.
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9
Fry them in batches if necessary.
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10
Once golden brown on one side, flip and fry the other side until browned.
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11
Then remove from the oil and drain on a paper towel-lined plate.
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12
Set aside.
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13
Continue with the rest of the tomatoes.
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14
For the sandwiches: Sprinkle pepper on both sides of the bacon.
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15
Cook in the oven or in a pan over medium heat until crispy, and drain on a paper towel-lined plate.
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16
Spread butter on one side of each slice of bread.
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17
Spread mayo on the other side.
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18
Layer one or two tomatoes on top of the mayo side of the bread, then three slices of bacon, then the lettuce.
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19
Top with another piece of bread (butter side out) to form a sandwich.
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20
In a medium fry pan over medium-high heat, add the sandwich and cook until the bread is golden brown.
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21
Flip and cook the other side of the sandwich.
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22
Cut in half and enjoy with hot sauce, if desired!
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23
Alternatively, you could just fry the pieces of bread and then assemble the sandwiches.
