4-6 slices Greenfield stove simmered turkey bosom
6 slices Greenfield bacon cooked
4 tbsp hummus
4 slices Fried Green Tomatoes
6 slices bread toasted
1/4 cup arugula
2 slices Swiss cheddar
2 tbsp roasted garlic mayo
Seared Green Tomatoes
2-3 medium green tomatoes
1 pinch salt
1/2 cup all-reason flour
1/2 tsp paprika
1/2 tbsp dry mustard
1 cup milk
1 cup yellow cornmeal
vegetable oil for fricasseeing
Pour around 1 inch (2.5 cm) of oil into a huge skillet, similar to an enormous cast-iron skillet, and warmth to 350° F (177° C).
While the oil is warming, set up a breading station. Fill the first with the flour, paprika and dry mustard, and whisk together. In the subsequent bowl, whisk together the milk and egg. In the third bowl, include 1 cup (250 mL) of cornmeal.
Cut the green tomatoes into 1⁄4-inch (0.5-cm) thick plates. Lay level on a plate and softly sprinkle with salt.
Plunge tomato cuts, each in turn, into the flour blend and coat each side. Set it back onto the plate. When the tomatoes are plunged into the flour, let them rest for around 2-3 minutes, this will let the juices from the tomatoes adhere to the flour. Each, in turn, dunks them once more into the flour to cover the two sides, plunge them in the milk blend and afterward into the cornmeal, covering the two sides. Spot the tomato cuts on a spot.
When the oil arrives at 350° F (177° C), fry 2-3 tomato cuts one after another. Fry for around 1-2 minutes or until each side is brilliant darker. Expel from the hot oil with an opened spoon and lay on a paper towel-lined plate to deplete and rest.
Spread out one cut of toasted bread and spread on hummus. Layer on the Swiss cheddar, bacon and half of the arugula. Include another layer of bread, including garlic mayo. Layer on the turkey, seared green tomatoes and the remainder of the arugula. Top with a bit of bread that has been spread with hummus. Cut into wedges and serve.