In the bowl of a food processor
combine the egg, egg yolk, lemon juice, mustard, 1
tablespoon of water, garlic, and Essence and process on
high speed for 20 seconds. While the motor is still
running, add the vegetable oil and olive oil in a slow,
steady stream until the mixture is thickened. If mixture
becomes too thick before all of the oil is incorporated,
add a bit more water as necessary. Add salt, to taste,
and set aside while you assemble the remaining
ingredients for the sandwiches.
In a small bowl coat 4 tomato slices evenly with
cornmeal and season with salt. In a large heavy skillet,
heat 1/2 cup of the reserved bacon drippings until hot
but not smoking and cook the tomatoes until golden brown
on both sides, about 5 minutes. Transfer to paper towels
to drain. Coat any remaining tomato slices and cook in
the same manner, adding additional bacon drippings as
necessary.
Lightly toast the bread slices. Assemble the
sandwiches: spread each slice of bread with the desired
amount of mayonnaise. Divide the tomatoes, bacon slices,
avocado slices and lettuce leaves between 4 slices of
the bread. Top with the 4 remaining slices of bread,
with the mayonnaise-spread sides facing inward. Cut in
half and serve.
Emeril's ESSENCE Creole Seasoning
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
