¼ cup mayonnaise

1 tablespoon ketchup

1 teaspoon horseradish

¼ teaspoon capers

½ teaspoon Worcestershire sauce

¼ teaspoon chopped parsley

1 tablespoon lemon juice 


6 slices thick-cut bacon

1 large or 2 medium green tomatoes

Vegetable oil, for frying

½ jalapeño, seeded and diced

½ cup yellow cornmeal

Salt and pepper to taste

¾ cup buttermilk

4 slices sourdough bread, toasted

½ cup shredded lettuce

2 tablespoons sliced banana peppers (from jar)

Cook bacon in skillet until crispy, and drain on paper towels. Cut each piece in half. Mix ingredients together for remoulade, and chill. Slice tomato into 7 to 8 slices. Heat oil in deep fryer or deep cast-iron skillet until it reaches 350 degrees. Mix jalapeño and cornmeal together, and season with salt and pepper. Pour buttermilk into a shallow bowl. Dip tomato slices in buttermilk, then cornmeal mixture, then oil. Cook for 1 to 1½ minutes, then drain on paper towels. Spread remoulade on top slice of toasted bread. Lay 6 half-pieces of bacon on bottom bread slice, then top with 4 green tomatoes, shredded lettuce, and banana peppers. Add top slice of bread, and secure with toothpick. 

Yield: 2 sandwiches