Makes 12 sliders
12 slices bacon
1 - 2 green tomatoes, cut into 1/2-inch slices (see hints below)
12 1/4-inch thick slices cheddar cheese
12 dinner rolls
1 cup buttermilk
1 large egg
1/2 cup cornmeal
1/2 cup all-purpose flour
salt and pepper to taste
Approx. 1/3 - 1/2 cup mayonnaise
Tabasco to taste
Crisp up the bacon on the stovetop and, once that's going along, make the Tabasco mayonnaise by adding as much Tabasco as you like to a big dollop of mayonnaise.
Keep the mayonnaise cold in the fridge and then get everything ready for frying the tomatoes.
Use a large shallow bowl to combine 1 cup buttermilk with 1 large egg and whisk that up and then use another large shallow bowl to combine 1/2 cup cornmeal with 1/2 cup all-purpose flour, a little salt and pepper and mix that together.
Take the bacon out of the pan and drain it on paper towels when it is nice and crisp and turn the heat off on the pan for a moment.
Dredge the tomato slices first in the buttermilk and then in the cornmeal mixture and then turn the pan back on to medium - medium high heat and saute the tomatoes until they are lightly browned on both sides.
After the second side has gone along for a few minutes turn the heat way down and top each one with a thin slice or two of cheddar cheese and put a lid on top to help melt the cheese.
Once the cheese has melted assemble the sliders by putting a dollop of Tabasco mayonnaise on the bottom half of the sliced roll, top that with the fried tomato, crispy bacon, another dollop of mayonnaise....put the top on and they are good to go!
You'll want the tomatoes to fit inside the dinner roll so cut them in half if you need to before cutting them into 1/2-inch thick slices.
Remember to reserve rendered bacon fat in pan because that is what the tomatoes are fried in.
Secure the finished sliders with wooden toothpicks if you like.