1/4 teaspoon each garlic powder, salt, pepper and paprika
3 medium green tomatoes, sliced
12 bacon strips
12 slices sourdough bread, toasted
6 slices provolone cheese
Leaf lettuce, mayonnaise and Dijon mustard
In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels.
Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired.
Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.
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