Fried Green Tomato Sandwiches Two Ways

Oh, I love fried green tomatoes!  They're the perfect lunch and look beautiful served open faced on either a platter or charcuterie board with burrata and/or remoulade sauce. You can fill up the charcuterie board or platter with lots of fun stuff including sweet pickles and just let people build their sandwich.  On this platter I made a Fried Green Tomato Caprese Salad Sandwich with basil and burrata and the other sandwich is a Bacon, Lettuce, Fried Green Tomato complete with remoulade! These fried green tomatoes are crunchy thanks to the cornmeal and breadcrumbs and are also really delicious served hot after you drain them on a paper towel. Serve immediately after cooking and no they do not keep well in the refrigerator. Enjoy!

Fried Green Tomato Ingredients

4 firm medium large green tomatoes.  It doesn't really matter what size they are to be honest, but the bigger slices fill up the sandwiches really nice, you'll also need a handful of basil leaves, some salad greens if you like pea shoots and reduced balsamic to garnish.

1 cup of flour, 1/2 cup corn meal, 1/2 cup bread crumbs, 3 eggs, 1/2 cup milk, 1 tbsp. smoked paprika or Cajun spice, 2 tsp. salt, 1/2 tsp. pepper, 1 quart vegetable oil for frying.

Top with pea shoots, add bacon if you like and basil too!

Remoulade Sauce

2/3 cup Hellman's mayo, 2 tbsp. relish or a small dill pickle diced, 1 tsp. capers, 1 tbsp. lemon juice, 1 tbsp. mustard, 1 dash hot sauce, pinch of salt, parsley and tarragon if you like.  Mix up and refrigerate until serving time!

Show Time!

Get out 2 dredging plates  On one plate add the flour, on second plate add the corn meal, bread crumbs, salt, pepper, smoked paprika or Cajun spice and combine. Add eggs and milk to a bowl and whisk.

Slice the green tomatoes into 1/2 inch slices.  Dredge the tomato slice first in flour and shake, then dip into the egg and milk mixture, drip off excess coating, then dip into corn meal bread crumb mixture and  shake off excess, setting aside until ready to deep fry.  Repeat this process until all of the tomato slices are done.

Fill up a large pan and add 1/2 to 1 inch of vegetable oil.  If you have a small pan, you will only need 1/2 an inch of oil. Heat oil up on a medium heat.  When the oil begins to bubble gently, add half of the tomatoes and fry for a couple of minutes or until nicely browned.  You can then flip over the tomato and continue frying until nice and brown.  Once they are done, take out with a metal spatula and drain on a paper towel.  

Put together your open faced sandwiches by first smearing the toasted bread with the remoulade sauce, or burrata, then top with hot tomato, bacon, fresh tomatoes if you like, and pea shoots. Top with reduced balsamic and enjoy!! 

Other great Farmers Market dishes I've made, including an incredible best ever ratatouille are at these links:

Succulent Sage Cooks: October 2022 (taracooks.blogspot.com)