You will need: Green tomatoes, flour, cornmeal, milk, bacon, Thousand Island dressing, chili powder, lettuce and sourdough bread.

In a large skillet, cook 8 slices of local bacon and set aside.  Strain and reserve the bacon grease.  In a small bowl, combine 3/4 cup local flour with 1/4 cup local corn meal, a pinch of salt and pepper and 1 cup local milk.  Mix it all together like pancake batter.

Slice 3 or 4 green tomatoes 1/2 inch thick and dip them into the batter.  Add 1/4 cup olive oil and the strained bacon grease to the skillet and pan-fry a few slices of the battered tomatoes at a time until golden on both sides.  Set on paper towels to drain. Make a chili sauce using 1/2 cup of Thousand Island dressing and 1 teaspoon Cajun spice or chili powder.  Then, on fresh locally baked, lightly toasted sourdough bread, spoon 2 tablespoons of chili sauce, topped with two slices of fried tomatoes, two slices of bacon and the last piece of toasted bread.  A little lettuce adds a crunch.

Serves 4-6