One recipe that stood out to me right away was this one. When searching through her recipes, I currently had a green tomato hanging out on my counter. I intended to make fried green tomato slices with it, but this recipe allowed me to take that and turn it into a meal.
Now yesterday I said there wasn’t any bacon in the house when I made the American Potato Salad and that maybe, possibly, could have been because I used the last of it for this sandwich.
for the fried green tomatoes:
- 1 medium, green tomato
- 2 large eggs, beaten with 1 tsp. water
- 1 cup flour
- 1 cup cornmeal
- 1 tbsp. cajun seasoning + more to taste
- 1/2 cup buttermilk
- 1 tbsp. hot sauce
- canola oil, for frying
for the sandwiches:
- 3 hearty rolls (ciabatta, kaiser, etc.)
- 6 slices bacon, cooked
- 6 leaves green-leaf lettuce
- 3 tbsp. mayo
1. Pour oil into a skillet or Dutch Oven to come up about an inch in the pan. Heat over medium-high heat.
2. Slice the tomato into 6 evenly slices, about 1/8th inch thick each.
3. Line up 4 shallow dishes. Add the buttermilk and hot sauce to one, stirring to combine. Add the flour and cajun seasoning in the second, stirring to combine. Add the eggs to the third and the cornmeal to the fourth.
4. Dip the tomato slice in the buttermilk, then flour, then egg, then cornmeal. Place on a plate and repeat with remaining tomato slices.
5. Carefully drop the tomato slices into the hot oil, being careful not to crowd the pan. (I usually do 3 slices at a time.) Fry for 1-2 minutes on each side or until golden brown.
6. Remove from the oil, sprinkle with additional Cajun seasoning to taste and place on a paper towel to absorb excess oil.
7. Slice the rolls in half and toast both sides lightly in a toaster oven, broiler or grill.
8. Spread the mayo on each side of the roll. Place two lettuce leaves on the bottom of each roll, top with two slices of bacon and then with two slices of the fried green tomatoes. Put the other half of the roll on top.