⅓ cup Dierbergs flour
1 large Dierbergs egg, lightly beaten, OR ¼ cup egg substitute
½ cup buttermilk
½ cup dry bread crumbs
⅓ cup cornmeal
2 teaspoons Cajun/Creole seasoning (divided)
2 to 4 medium heirloom or Kumato tomatoes, sliced ¼ inch thick
⅓ cup Dierbergs canola oil
½ cup regular or light mayonnaise
8 slices hearty white bread, toasted
1 package (12 ounces) thick-sliced applewood smoked bacon, cooked crisp
4 lettuce leaves
Place flour on sheet of waxed paper. In shallow dish, combine egg and buttermilk. In second shallow dish, stir together bread crumbs, cornmeal, and 1 teaspoon of the Cajun seasoning. Coat tomato slices with flour, dip into egg mixture, then coat with bread crumb mixture.
In large skillet, heat oil over medium heat; cook tomato slices in batches until golden brown, about 2 to 3 minutes per side.
In small bowl, stir together mayonnaise and remaining 1 teaspoon Cajun seasoning. Spread mayonnaise mixture on one side of each of the bread slices. Top four of the slices with 2 to 3 fried tomato slices, 4 slices bacon, lettuce leaf, and remaining bread slice. Using serrated knife, cut sandwiches in half.