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1 pound sliced bacon, cooked until crisp, drained on paper towels

4 medium green tomatoes, cut into 1/4-inch-thick slices

1/2 cup yellow cornmeal

Salt to taste

1/4 cup vegetable oil (more if needed)

8 large slices white sandwich bread

3/4 pound mozzarella, cut into 1/4-inch thick slices

Fresh basil leaves

1. Preheat broiler.
2. In a small bowl coat tomato slices evenly with cornmeal and season with salt.
3. In a large heavy skillet heat oil over medium heat until hot and cook tomatoes until golden brown on both sides, about 5 minutes, adding more oil if needed. Transfer to paper towels to drain.
4. On a baking sheet broil one side of bread slices about 3 inches from heat until golden.
5. Make sandwiches by layering, on untoasted sides of bread, mozzarella, a few basil leaves, fried tomatoes and bacon. Top with remaining bread slices, toasted sides up.

Makes 4 sandwiches.