Ingredients

• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup buttermilk
• 3 dashes hot sauce
• Vegetable oil, for frying
• 1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch thick
• 2 pieces green leaf lettuce
• 2 slices red tomato
• 1/2 ripe avocado, sliced
• 4 slices thick-cut bacon, cooked until crisp
• 2 tablespoons mayonnaise

Instructions

1. Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
2. Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.