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8 thick slices bread, toasted
½ lb duck bacon
2 cups arugula
¼ cup mayonnaise
Fried red tomatoes, recipe follows

Fried Red Tomatoes
½ cup cornmeal
½ cup flour
1 heaping tsp garlic powder
Pinch cayenne
1 cups buttermilk
Kosher salt and freshly ground black pepper
2 large tomatoes, cut into 1/2-inch thick slices, ends removed
½ cup canola oil


1. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then coat them in the cornmeal mixture, coating both sides well.

2. Place a large skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels.

3. Assemble the sandwiches by spreading mayonnaise on the slices of thick bread, then layer them with the fried tomatoes, prepared duck bacon and arugula.

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