- 12 slices good-quality, thick-cut bacon
- 8 slices brioche or white bread
- Salt and pepper
- 2 green tomatoes, sliced 1/2-inch thick
- Vegetable oil or extra virgin olive oil (EVOO), for frying
- Flour, for coating
- 2 eggs, beaten with 1 teaspoon hot sauce, such as Tabasco
- 1/2 cup fine breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 tablespoon lemon zest
- 1 teaspoon ground fennel or fennel pollen
- Romaine leaves from the heart, torn, for serving
- 1 organic pasteurized egg yolk
- 1/4 cup fresh tarragon leaves
- 2 cloves garlic, grated or pasted
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- Sea salt
- 1 cup grapeseed oil or other mild oil
Pre-heat the oven to 375°F.
Arrange the bacon on a broiler pan and bake until crisp, 15-18 minutes. Place the bread on a rack-lined baking sheet and toast to light golden.
Meanwhile, salt the tomatoes liberally and drain on paper towels for 10 minutes. Heat a quarter-inch of oil in a large skillet. Put the flour, eggs and fine breadcrumbs on separate plates. On another plate, mix the panko, cheese, lemon zest and ground fennel (or fennel pollen); season with pepper. Coat the tomatoes in the flour, eggs, fine breadcrumbs and panko. Shallow-fry the tomatoes in the hot oil, turning once, until golden, 4-6 minutes.
Make the aioli: Using a food processor, mix the egg yolk, tarragon, garlic, mustard and lemon juice; season with sea salt. Slowly stream in the grapeseed oil until the sauce is thick and emulsified.
Slather the toast with the aioli. Layer the sandwich with the bacon, lettuce and fried green tomatoes (FGTs). Cut and serve.