Fried Green Tomatoes with Pink Chili Sauce

Preparation

1. In a wide-bottom skillet, cook the bacon over medium heat until brown and crispy. Drain on paper towels. Strain the bacon grease into a cup and wipe the skillet with a paper towel.
2. While the bacon is cooking, combine the flour, cornmeal, salt, and pepper in a medium-sized bowl. Add milk and stir well. The mixture should resemble pancake batter.
3. Add olive oil to the cleaned skillet along with the strained bacon grease (optional), and heat over medium.
4. Working in batches, dip the tomato slices in the batter, letting excess drip back into the bowl. Fry slices in the pan for 3 minutes per side, or until golden brown. (Add more olive oil if necessary.) Drain tomato slices on paper towels.
5. Combine the Thousand Island dressing, jalapenos, and Cajun spices in a small bowl.
6. Chop or crumble the bacon into small pieces.
7. To serve as an appetizer—Line a serving plate with arugula, layer the fried tomatoes, drizzle with pink chili sauce, and top with the goat cheese crumbles and chopped bacon.
8. To serve as sandwiches—Toast 8 slices of bread. Spread the pink chili sauce on one side of each slice of toasted bread. Layer 4 slices of bread (sauce side up) with 2 slices bacon, 2 fried tomato slices, and arugula. Top with another piece of toast, dressed side down.