Fried Green Tomato Sandwiches

1 (8 ounce) package sliced bacon

1 large egg white

1/4 teaspoon salt
1/2 cup cornmeal

1/2 teaspoon coarsely ground black pepper

1 pound green tomatoes (3 medium), cut in 1/2-inch slices 1/4 cup low-fat mayonnaise dressing

1/4 cup low-fat plain yogurt

2 tablespoons chopped fresh chives
4 green-leaf lettuce leaves

8 slices firm whole-grain or white bread, toasted

Cook bacon. Drain on paper towels.

Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4

teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat both sides well. Place on waxed paper.

In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden brown and heated through, about 3 minutes. Drain.

In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast. Arrange lettuce, tomatoes, and bacon between toast slices.