Ok, so I am just going to throw this out there. This girl loves her bacon. There is nothing better than the smell of bacon cooking is there? It's just the ultimate comfort smell to me. One of my favorite dinners/brunch/lunch/breakfast (you get the idea) is a good BLT. There is something about the combination of flavors that just really does it for me. I am always looking for new ways to amp up the regular BLT (not that there is anything at all wrong with the regular), but just to give myself some variety since we have BLT's for dinner in the Spring and Summer almost weekly. Enter this delicious BLT with Oven Fried Green Tomatoes, Arugula and Caramelized Onion "Mayo".

Holy moly guys, this one is going to send your taste buds into over drive! It is absolutely to die for. The first time I made this for Canean, I am pretty sure he fell in love with me all over again. I might have fallen in love too a little...with the BLT.

It's one of those sandwiches where you go "mmm" and "oh my gosh" and "this is so good" and "isn't this so good" the whole time you are eating it. And it's ok, because the other people eating it with you are doing the same thing. And of course you know I had to make it to where it was somewhat healthy so I could still pile on the bacon. So instead of frying the tomatoes, I baked them in the oven and instead of using real mayonnaise, I mixed in some nonfat Greek yogurt to reduce the fat. It's sounding better and better right?

The flavor combinations of the smoky bacon mixed with the green tomato, peppery arugula, and the sweet onion mayo squished in between two pieces of your favorite whole grain toast are perfection.

Ingredients:

1 Lb. of your favorite thick cut bacon (you could use turkey bacon if you prefer)
2 Green Tomatoes
Italian Bread Crumbs (about 1 Cup)
2 Tbsp. Grated Parmesan Cheese
1 Egg (beaten)
1 Tsp. Hot Sauce or Sirachi
1/2 Cup Flour
Arugula for topping
2 Onions
1/2 Cup Nonfat Greek Yogurt
1 Tbsp. Reduced Fat Olive Oil Mayo
1 Tbsp. Olive Oil (for caramelizing onions)
Whole Grain or Wheat Bread

Directions:

Preheat your oven to 400 degrees.
Line your bacon on a wire rack on top of a pan that has sides on it lined with aluminum foil for easy clean up.
Place your bacon in the oven before the oven is actually preheated. As the oven comes to full temp the bacon will cook slowly (my friend Meg taught me this). And since you have it on the wire rack the fat will drip to the bottom pan.
Cook the bacon anywhere between 15-30 minutes depending on how you like your bacon, flipping once in between.
While your bacon is cooking, slice your onions and cook over medium low heat with the olive oil until the onions are lightly browned and caramelized.
Add the onions after they have cooled slightly to the food processor along with your Greek yogurt, mayo, salt and pepper. Pulse until thoroughly combined. Set aside.
After your bacon is done, place it on a paper towel lined plate to drain any excess grease.
Reduce your oven temp to 350 degrees.
Take 3 bowls. In one, mix your bread crumbs and Parmesan cheese, in another beat your egg with the hot sauce and a little salt and pepper, in the last bowl put your flour and salt and pepper.
Slice your tomatoes into about 1/4 inch thick slices. Dredge each slice in the flour, then into the egg, and then into the bread crumbs. Make sure the slice is fully coated in each step before you move it to the next.
Place the tomatoes on a baking sheet and mist with olive oil cooking spray and baked for about 20-30 minutes flipping once until lightly browned.
Toast your bread and you are ready to assemble.
Spread a layer of the mayo on each piece of bread, and then layer your arugula, bacon, and tomato. Squish together lightly and eat to your heart's content!