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Fried Green Tomato Sandwich

fried green tomato sandwichAlthough fried green tomatoes (no, I’m not referring to the movie) might be a dish hailing from the southern United States, in the Maritimes we enjoyed them, too.

  My father loved the sight of green tomatoes in the vegetable patch.  His favorite way to eat them?  Fried with bacon and eggs, of course! Typically, a green tomato is sliced then dipped in a beaten egg, dredged in cornmeal or flour (or a combination of both) and shallow-fry in oil which produces a crunchy exterior.  The lazy side in me bypasses this.  This sandwich is super easy to make and the list of ingredients should be enough to get your mouth watering!  If you happen to have an abundance of green tomatoes, visit Tipnut as they have 25 recipes showing you how to use them up.

Serves 2

2 green tomatoes, cut into thick slices
avocado, peeled, pitted and sliced
4 slices naturally smoked bacon, cut in half
bread slices or whatever suits your fancy

Mayo-Basil Sauce –
1/2 cup mayonnaise
1 teaspoon Dijon mustard
handful fresh basil leaves
1 to 2 teaspoons fresh lemon juice
sea salt and freshly ground black pepper

To make the mayo-basil sauce, combine all ingredients in a food processor (or hand blender) and blend until smooth.  Adjust ingredients to suit your palate.

Fry bacon until done to your liking.  Remove and drain on paper towel.  Next, season tomato slices with salt and pepper and place in the pan where the bacon was cooked.  Fry over medium heat for 2 minutes before flipping and cook for another 2 minutes.

fried tomatoes To assemble, get your bread ready and place a generous spoonful of the mayo-basil sauce, green tomatoes (about 3 slices), bacon strips and top with sliced avocado.  Add a bit more sauce and cover with a slice of bread.

avocado lemon bacon

The Culinary Chase’s Note:  A green tomato is an unripe one and will feel firm to touch.  If you find green tomatoes with stripes – like the heirloom varieties – they are actually ripe, will feel soft when pressed, and will taste like a ripe red tomato.  Green tomatoes will ripen over time.  Make sure you have a large napkin handy as this sandwich is messy but so darn yummy.  Enjoy!

Fried Green Tomato Sandwich
 
Prep time
15 mins

Total time
15 mins

 

Author: The Culinary Chase
Recipe type: sandwich
Serves: 2

Ingredients
  • 2 green tomatoes, cut into thick slices
  • avocado, peeled, pitted and sliced
  • 4 slices naturally smoked bacon, cut in half
  • bread slices or whatever suits your fancy
  • Mayo-Basil Sauce –
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • handful fresh basil leaves
  • 1 to 2 teaspoons fresh lemon juice
  • sea salt and freshly ground black pepper
Instructions
  1. To make the mayo-basil sauce, combine all ingredients in a food processor (or hand blender) and blend until smooth. Adjust ingredients to suit your palate.
  2. Fry bacon until done to your liking. Remove and drain on paper towel. Next, season tomato slices with salt and pepper and place in the pan where the bacon was cooked. Fry over medium heat for 2 minutes before flipping and cook for another 2 minutes.
  3. To assemble, get your bread ready and place a generous spoonful of the mayo-basil sauce, green tomatoes (about 3 slices), bacon strips and top with sliced avocado. Add a bit more sauce and cover with a slice of bread.
Notes
The Culinary Chase’s Note: A green tomato is an unripe one and will feel firm to touch. If you find green tomatoes with stripes – like the heirloom varieties – they are actually ripe, will feel soft when pressed, and will taste like a ripe red tomato. Green tomatoes will ripen over time. Make sure you have a large napkin handy as this sandwich is messy but so darn yummy. Enjoy!

 

The post Fried Green Tomato Sandwich appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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