Grilled Green Tomato Focaccia Sandwiches

Instead of frying up green tomatoes, put slices on the grill for an elegant low-fat version of the Southern summer specialty. The smoke mellows yet brings out the tart taste of the not-quite-ripe tomato, balancing the salty Canadian bacon.

PREP: 20 minutes      GRILL: 11 to 13 minutes

MAKES: 4 servings

1 large lemon

½ cup light mayonnaise

½ teaspoon coarsely ground black pepper

3 medium (1 pound) green (unripe) tomatoes, cut into ½-inch-thick slices

¼ teaspoon salt

1 tablespoon olive oil

8 slices Canadian bacon

1 loaf focaccia bread, about 10" by 6"     
(1 pound), cut horizontally in half

1. Prepare outdoor grill for direct grilling over medium heat.

2. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In cup, combine lemon peel and juice, mayonnaise, and pepper.

3. Sprinkle tomato slices with salt; brush lightly with oil. Place tomatoes on hot grill rack and cook until browned and slightly softened, 6 to 7 minutes, turning over once. On same grill rack, cook Canadian bacon until heated through, 2 minutes, turning over once. Transfer tomatoes and bacon to platter. Place focaccia, cut sides down, on grill rack and grill until lightly toasted, 3 to 4 minutes.

4. Assemble sandwiches: Spread mayonnaise mixture on cut sides of focaccia. On bottom half of focaccia, layer tomatoes, then Canadian bacon. Replace top half of focaccia. To serve, cut sandwich into 4 pieces.

EACH SERVING: About 510 calories, 22g protein, 59g carbohydrate, 22g total fat (4g saturated), 40mg cholesterol, 1,565mg sodium