2mediumor 4 small green tomatoes sliced 1/4 inch thick
1/2cupall purpose flour
1/2cupyellow corn meal
1/2cuppanko bread crumbs
Cook bacon until browned and cooked through. Reserve 1 tablespoon pan drippings.
While bacon is cooking set up an assembly line to prepare the tomatoes. Place flour on one plate. Whisk egg in a bowl. Combine panko bread crumbs and cornmeal on another plate.
Dredge the tomatoes in the flour, dip in the egg and then dredge in the panko bread crumbs/cornmeal. Continue until all tomatoes are coated.
Transfer bacon to a paper towel lined plate and loosely cover to keep warm.
Heat reserved pan drippings with canola oil over medium heat. Fry tomatoes, in batches if necessary, until golden brown about 2 minutes per side. Transfer to a paper towel lined plate and sprinkle lightly with salt. Repeat until all tomatoes are fried.
Toast sourdough bread.
Make the Cajun mayonnaise by whisking together Cajun seasoning and mayonnaise.
To assemble the sandwiches: Spread cajun seasoning on the toasted bread, lay 2 - 3 fried green tomatoes on the bottom slice, top with bacon and lettuce. Repeat until 4 sandwiches are made. Serve immediately.