FRIED GREEN TOMATO SANDWICHES

8 slices bacon

1 large egg white

½ cup cornmeal

½ tea. coarsely ground black pepper

3 medium green tomatoes, cut into ½" slices

¼ cup low-fat mayonnaise

¼ cup low-fat plain yogurt

2 tab. chopped fresh chives

4 green-leaf lettuce leaves

8 slices whole-grain or white bread, toasted

In 12" skillet, cook bacon over medium heat until browned. Remove bacon to paper towels to drain. In pie plate, beat egg white. On waxed paper, combine cornmeal and ¼ tea. pepper. Dip tomato slices in egg white to coat both sides, then dip into cornmeal to coat both sides well. Place slices on waxed paper. In skillet drippings, cook slices, a few at a time, over medium-high heat until golden brown on both sides and heated through, about 3 min. Drain on paper towels.

Combine mayonnaise, yogurt, chives and ¼ tea. pepper. Spread mayonnaise mixture on 1 side of toast. Arrange lettuce, tomatoes, then bacon on toast; top with remaining slice, dressing-side down. Makes 4 main-dish servings.