Fried Green Tomato Crab And Ham Sandwich Recipes

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FRIED GREEN TOMATO SANDWICH



Fried Green Tomato Sandwich image

My favorite way to eat fried green tomatoes! They're layered with red tomatoes and pepperjack cheese between 2 slices of bread, and then grilled to ooey-gooey, cheesy, crunchy perfection.

Provided by JUMAHA

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 9

6 (1/4 inch thick) slices green tomato
1 egg, beaten
1 cup yellow cornmeal
¼ cup cooking oil
2 tablespoons butter
4 slices sourdough bread
6 (1/4 inch thick) slices red tomato
2 slices pepperjack cheese
2 tablespoons pickled jalapeno slices

Steps:

  • Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
  • Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

Nutrition Facts : Calories 858.6 calories, Carbohydrate 90.4 g, Cholesterol 127.6 mg, Fat 47.9 g, Fiber 5.8 g, Protein 18.1 g, SaturatedFat 15.2 g, Sodium 739.3 mg, Sugar 6.6 g

FRIED GREEN TOMATO SANDWICHES



Fried Green Tomato Sandwiches image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 servings

Number Of Ingredients 18

3/4 cup mayonnaise
3 tablespoons chopped fresh parsley
3 scallions, minced
2 teaspoons green hot sauce
1 1/2 teaspoons Worcestershire sauce
Kosher salt
6 medium green tomatoes (about 1 1/2 pounds)
1 cup white vinegar
1/4 cup sugar
Kosher salt
3 tablespoons pickling spice
1 handful fresh dill (leaves and stems)
2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon chili powder
4 large eggs
Peanut oil, for frying
12 slices brioche or potato bread Yellow and red tomatoes, sliced, for topping

Steps:

  • Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate.
  • Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes.
  • Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F.
  • Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt.
  • Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices.

FRIED GREEN TOMATO SANDWICHES



Fried Green Tomato Sandwiches image

This is one of my favorite quick-fix suppers. I'm sure a lot of people have never tried fried green tomatoes, but they're yummy.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 sandwiches.

Number Of Ingredients 7

1/4 cup all-purpose flour
1/4 teaspoon each garlic powder, salt, pepper and paprika
3 medium green tomatoes, sliced
12 bacon strips
12 slices sourdough bread, toasted
6 slices provolone cheese
Leaf lettuce, mayonnaise and Dijon mustard

Steps:

  • In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.

Nutrition Facts : Calories 562 calories, Fat 36g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 1076mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS



Crab Cake and Fried Green Tomato Sliders image

Two summer favorites join forces in these superlative sliders: crab cakes and fried green tomatoes. While the crab cakes cook in the oven, green tomatoes are breaded and fried. A creamy homemade remoulade spread pulls together these crispy, juicy bites.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 9 sliders

Number Of Ingredients 31

1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
3/4 cup panko
1/4 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning, such as Old Bay
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Softened unsalted butter, for the baking sheet
1/2 cup mayonnaise
2 tablespoons parsley leaves, finely chopped
1 tablespoon Dijon mustard
2 teaspoons capers, chopped
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Pinch cayenne pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
Vegetable oil, for frying
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
2 large eggs
1 1/2 cups panko
3 small green tomatoes, sliced into 9 rounds (see Cook's Note)
One 10-ounce package sweet slider buns
Store-bought pickled red onions, for serving
Bibb lettuce, torn into bite-size pieces, for serving

Steps:

  • For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
  • For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
  • For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
  • Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
  • For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
  • Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
  • Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
  • For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

FRIED GREEN TOMATO, CRAB AND HAM SANDWICH



Fried Green Tomato, Crab and Ham Sandwich image

Provided by R. W. Apple Jr.

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 17

16 small (golf-ball size) green tomatoes
6 large eggs
4 tablespoons heavy cream
Salt and freshly ground black pepper
2 cups stone-ground yellow corn meal
1 cup vegetable oil
1 1/4 teaspoon Old Bay seafood seasoning
1/3 cup mayonnaise
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon finely chopped parsley
1 tablespoon finely chopped red bell pepper
1/4 teaspoon baking powder
1 pound jumbo lump crab meat
1/3 cup all-purpose flour, plus extra for dusting
Basil Sauce
4 tablespoons finely diced Smithfield ham

Steps:

  • Trim and discard the ends of the tomatoes, and halve tomatoes horizontally. In a medium mixing bowl combine 4 of the eggs, heavy cream and salt and pepper to taste. Mix until well blended. Dip tomato halves in egg mixture, turning to coat completely, then dust well with corn meal.
  • In a large heavy skillet over medium-high heat, heat 1/2 cup of the oil until sizzling. Add tomato halves, and fry until golden brown on each side, about 1 minute a side. Remove from heat, and drain on paper towels.
  • In a large bowl combine the remaining 2 eggs, Old Bay seasoning, mayonnaise, mustard, lemon juice, parsley, red pepper and baking powder. Stir until well blended. Gently fold in the crab meat without breaking up the lumps of meat. Sprinkle with 1/3 cup of flour, and fold until just blended.
  • In a clean skillet over medium-high heat, heat the remaining 1/2 cup of oil until sizzling. Divide crab meat mixture into 16 cakes about the same diameter as the tomato halves (about 2 1/2 tablespoons each). Lightly dust each cake with flour, and drop into hot oil. Fry until golden brown on each side, about 1 minute a side.
  • To assemble, pour a small pool of Basil Sauce on each of eight serving plates. Place two fried green tomato halves in each pool. Top each tomato half with a crab cake, then with another fried tomato half. Garnish with a sprinkling of diced ham, and serve immediately.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 36 grams, Carbohydrate 43 grams, Fat 45 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 1056 milligrams, Sugar 11 grams, TransFat 0 grams

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