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1
Put the panko and flour in two separate shallow bowls.
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2
Put the egg in a third shallow bowl and beat until well blended.
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3
Sprinkle the tomato slices on both sides with salt and pepper and dredge them in the flour, shaking off the excess.
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4
Dip the slices in the egg and then dredge them in the panko to coat completely.
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5
Set aside on a plate.
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6
Heat a 12-inch skillet over medium-high heat and add half the bacon slices.
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7
Cook, turning as needed, until crispy, 5 to 7 minutes total.
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8
Transfer to paper towels to drain.
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9
Cook the remaining bacon in the same way.
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10
There should be lots of bacon fat in the pan for frying the tomatoes, but add the vegetable oil if it ever seems to be too dry.
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11
Add the breaded tomato slices to the hot pan and fry until browned on the first side, about 2 minutes.
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12
Flip them over carefully with a wide spatula and cook to brown the second side, another 2 minutes or so.
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13
Transfer the tomatoes as they are finished to the plate with the bacon.
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14
Spread some of the chutney on each toasted muffin bottom and top each with a tomato slice, one-fourth of the avocado, 2 slices of bacon and a lettuce leaf or two.
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15
Close up each sandwich with a muffin top.
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16
You will have four small sandwiches.
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17
(Youll wish you had a dozen!)
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18
Serve immediately.
