Fried Green Tomato Sandwich Recipes

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FRIED GREEN TOMATO PARM SANDWICHES



Fried Green Tomato Parm Sandwiches image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

4 green tomatoes, cut into 1/2-inch-thick slices
Kosher salt, for seasoning
One 28-ounce can whole tomatoes, drained with seeds removed
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
All-purpose flour, for dredging
4 large eggs, beaten
4 cups panko bread crumbs
Freshly ground black pepper
Canola oil, for frying
Butter, for spreading
4 soft brioche buns
8 ounces Buratta cheese
1 jar hot giardiniera, oil-packed
Fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Season both sides of the green tomato slices with salt and set aside; this will draw out some of the moisture.
  • Toss the whole canned tomatoes with the vinegar, brown sugar, oil and a large pinch of salt. Place the whole tomatoes on a parchment-lined baking sheet. Bake until slightly caramelized and dried out a bit, about 20 minutes. Set aside.
  • Set up a standard breading station with three shallow bowls, one with the flour, one with eggs and one with panko. Season the green tomato slices with black pepper. Dredge each tomato slice in the flour, shake off the excess, dip in the egg, let excess drip back into the bowl, and then coat in panko. Set aside on wire rack and repeat with the remaining slices.
  • Heat 1/2 inch of oil in each of 2 large straight-sided saute pans over medium heat. Working in batches, fry a few of the tomato slices at a time, turning them once, until golden brown, 4 to 5 minutes a side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining tomato slices. Lower the oven temperature to 175 degrees F. Transfer the tomatoes to a wire rack set over a sheet pan. Place in the oven to keep warm.
  • Butter the insides of the buns and toast until golden and crispy. Lay the Burrata on the bottom of the buns, then top with hot green tomatoes, 4 to 5 roasted tomatoes, a spoon of hot giardiniera and some basil. Close buns, cut each in half and serve with applause.

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.

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 BLT SANDWICH



Fried Green Tomato BLT Sandwich image

Fried green tomatoes are one of our all-time favorite summertime indulgences! This sandwich really shows off the tomatoes' flavor by using light panko bread crumbs as a coating. The roasted red pepper mayo is the perfect finishing touch.

Provided by Allisha Bordelon

Categories     Sandwiches

Time 1h30m

Number Of Ingredients 11

2 small green tomatoes
1 c buttermilk
1/2 c panko bread crumbs
1/2 c self rising flour
vegetable oil for frying
salt, red pepper
4 slice bacon (turkey bacon can be used)
1 c lettuce leaves (iceberg or green leaf)
2 Tbsp mayonnaise
2 Tbsp roasted red pepper vinaigrette
4 slice bread (any type)

Steps:

  • 1. Slice green tomatoes. Put in a colander and set in the sink. Sprinkle salt over them and let the excess liquid be drawn out. This should take about 30 minutes. Pour the buttermilk in one bowl. In another bowl, mix together the panko bread crumbs, flour, salt to taste, and red pepper. Heat approximately 1/2 cup vegetable oil in a skillet. Place the tomatoes in the buttermilk, then dredge through the panko mixture. Pan-fry until crispy. Drain on a cooling rack (so they won't get soggy).
  • 2. Meanwhile, mix together roasted red pepper vinaigrette and mayo. Toast bread slices. Assemble sandwich with red pepper mayo, lettuce, bacon (2 slices per sandwich) and tomatoes.

FRIED GREEN TOMATO BLT



Fried Green Tomato BLT image

Provided by Food Network

Time 55m

Yield 1 sandwich

Number Of Ingredients 27

1/2 cup finely chopped shallots
4 cloves garlic, minced
1/2 tablespoon Creole mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne
4 lemons, juiced
1 cup prepared horseradish
Salt and freshly ground black pepper
1/4 cup olive oil
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/2 cup finely chopped scallion
3 cups buttermilk
1/2 tablespoon kosher salt, plus more for seasoning
1/4 tablespoon cracked pepper, plus more for seasoning
1 egg
3 cups all-purpose flour
1/2 tablespoon Creole seasoning
1/4 tablespoon garlic powder
1 quart vegetable oil
1 green tomato, sliced into 3 thick slices
2 (1/2-inch) slices pain de mie bread
1/4 cup softened butter
1 Roma tomato, sliced into 4 thick slices
4 (1/4-inch thick) slices bacon, cooked until crispy
1/4 cup arugula

Steps:

  • The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.
  • For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
  • For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
  • Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
  • Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
  • Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
  • To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.
  • Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
  • Slice in half and enjoy.

FRIED GREEN TOMATO AND BACON SANDWICH



Fried Green Tomato and Bacon Sandwich image

People beg me to make these sandwiches. It's a great way to use extra tomatoes from your garden. Some grocery stores carry green tomatoes year round. This is my very favorite sandwich ever. The fresh mozzarella cheese can be substituted with regular mozzarella but it won't be a yummy! You can also use Tempeh Bacon for a vegetarian version (not vegan).

Provided by sassafrasnanc

Categories     Lunch/Snacks

Time 20m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 11

1 green tomato, sliced
1/3 cup self-rising cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup oil
8 -10 slices bacon, cooked
4 slices tomatoes
2 slices fresh mozzarella cheese
4 teaspoons chipotle chili mayonnaise, see my recipe
4 slices sourdough bread
1 tablespoon butter

Steps:

  • Mix cornmeal, salt and pepper.
  • Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
  • Fry green tomatoes until lightly browned and slightly soft.
  • Coat bread slices with chipotle mayonnaise.
  • Stack with bacon, cheese, fried green tomatoes and red tomato.
  • Melt butter in frying pan.
  • Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
  • Eat hot or cold.

Nutrition Facts : Calories 1224.1, Fat 84.2, SaturatedFat 20, Cholesterol 59.4, Sodium 1705.6, Carbohydrate 92.2, Fiber 5.7, Sugar 7.1, Protein 27.9

FRIED RED TOMATO SANDWICH



Fried Red Tomato Sandwich image

Provided by Ree Drummond : Food Network

Time 15m

Yield 1 sandwich

Number Of Ingredients 9

Vegetable oil, for frying
1 large egg
1/4 cup ground cornmeal
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 firm large heirloom tomato, cut into 1/4- to 1/2-inch slices
2 slices white sandwich bread
2 tablespoons mayonnaise
Handful fresh basil leaves

Steps:

  • Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat on high heat until hot.
  • Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix.
  • Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side.
  • Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the cooked tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve.

FRIED GREEN TOMATO SANDWICH



Fried Green Tomato Sandwich image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons canola oil, plus more for deep frying
8 slices bacon
1 green tomato, cut into 1/4-inch-thick slices
1 cup all-purpose flour
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 eggs
4 slices provolone
Mayonnaise, for spreading
4 seeded hamburger buns, buttered and toasted
Iceberg lettuce, for serving

Steps:

  • Preheat a deep fryer with canola oil to 375 degrees F. You can also use a cast-iron skillet filled halfway with canola oil.
  • In a skillet set over medium heat, cook the bacon until crispy, about 10 minutes.
  • In a shallow dish, add the flour and season with some salt and pepper. In a second shallow dish, add the eggs and lightly beat. Dredge the tomato slices in the flour then in the eggs and again in the flour.
  • Fry the battered green tomato slices until golden brown, 2 to 3 minutes.
  • In a large skillet set over medium heat, add a tablespoon of the canola oil. Add the fried green tomatoes to the skillet, stacked 2 high. Cover the stack with 2 pieces of the cheese and let melt, about a minute. Repeat with the remaining stacks of tomatoes and cheese, adding another tablespoon of oil halfway through.
  • Spread some mayonnaise onto both sides of a bun and layer with a stack of fried green tomatoes covered with melted cheese, 2 slices of crispy bacon, lettuce and top with top of the bun. Repeat for the remaining buns and tomato stacks, and then serve hot.

GRILLED CHEESE & FRIED GREEN TOMATO SANDWICH



Grilled Cheese & Fried Green Tomato Sandwich image

Make and share this Grilled Cheese & Fried Green Tomato Sandwich recipe from Food.com.

Provided by Happy Harry 2

Categories     Lunch/Snacks

Time 16m

Yield 1 serving(s)

Number Of Ingredients 8

1 slice cheese (your choice)
1 medium green tomato
2 slices bread (your choice)
1/2 cup cornmeal
salt (to taste)
pepper (to taste)
1 tablespoon butter, soften
oil

Steps:

  • Slice tomato so that you have three nice slices. Dip in cornmeal.(add s&p, if using, to the cornmeal before dipping).
  • Heat a non-stick skillet with just enough oil to fry tomatoes. Fry until brown on both sides. Remove and set aside.
  • Wipe skillet clean and return to heat.
  • Butter one side of each piece of bread.
  • Place one slice, buttered side down in skillet and immediately top with cheese and fried tomato slices.
  • Top with second piece of bread, buttered side up. Press down with spatula. Turn when underside is golden brown.
  • Cook on second side until golden brown and cheese has melted.
  • I like using Munster cheese and seven-grain bread.

Nutrition Facts : Calories 671.6, Fat 29.5, SaturatedFat 16.7, Cholesterol 66.8, Sodium 1007.4, Carbohydrate 83.2, Fiber 7, Sugar 7.5, Protein 21.5

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.

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  • Whisk together buttermilk and egg white in a medium bowl. Mix together cornmeal, salt and cayenne in a shallow dish. Dip half of the tomato slices into the buttermilk mixture, then transfer to the cornmeal mixture. Gently turn each slice in the cornmeal mixture to coat.
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  • For the Remoulade Sauce:Make it first, to give the flavors time to meld. Combine all remoulade ingredients, and allow it to chill in the refrigerator, until the sandwiches are ready to be assembled.
  • For the Fried Green Tomatoes:Season the tomatoes with salt and pepper, and set them on a rack over a baking sheet. This will give the salt several minutes to draw out any excess liquid from the tomatoes before you fry them.You will need 3 separate shallow bowls to set up your frying station.In the first bowl, mix the flour with the garlic powder.In the second bowl, lightly beat the eggs with the milk.In the third bowl, mix the cornmeal with the cayenne and smoked paprika.Set up your bowls in this order: first, the bowl of flour. Second, the egg wash. Third, the seasoned cornmeal.Dredge each tomato slice through the flour mixture, then through the egg mixture, and finally through the cornmeal mixture.Heat oil in a skillet until it shimmers.Add only a few slices of battered tomatoes at a time into the skillet of canola oil. Cook for approximately 2 - 3 minutes per side.Drain on paper towels.
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FRIED GREEN TOMATO BREAKFAST SANDWICH - REAL HEALTHY RECIPES
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