1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
2 onion rolls, split
4 cooked bacon strips
2 Bibb or Boston lettuce leaves
Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere.
In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side.
Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.
Test Kitchen tips
Turn this into a hearty salad: Skip the bun and serve over torn greens. Top with crumbled bacon.
Try the doctored-up ranch dressing as a spread for burgers or deli sandwiches.