If you love fried green tomatoes and bacon, you’ll love this fried green tomato sandwich with bacon and remoulade! It’s a new Southern classic.
How do I love fried green tomatoes? Let me count the ways. Tomato season is my favorite part of the summer growing season, but waiting for those ripe tomatoes can get a little tedious. Sometimes you just have to pick up a pretty, round tomato that hasn’t yet developed a single spot of red and fry it up. It’s nothing like a ripe tomato…tart with more crunch, it’s completely its own entity, every bit as delicious and arguably more Southern.
The first time I ever had a fried green tomato sandwich was several years ago when we ate at a restaurant named Wisteria Café. I wrote about it but in my inexperience I deleted the post after the restaurant closed. I’d never thought about putting fried green tomatoes on a BLT, but their fried green tomato BLT was pretty tasty. Little did I know that fried green tomato BLTs were about to become totally trendy.
This is not a fried green tomato BLT. It’s really more of a fried green tomato po’boy, what with the crusty sub roll and the spicy remoulade. I’ve done fried green tomatoes here before, but they were batter-dipped and fried, whereas these are breaded with cornmeal and oven-fried, hence way less mess. They’re every bit as delicious, maybe even more so; they are certainly much closer to traditional fried green tomatoes.
Crispy bacon and a drizzle of remoulade (recipe courtesy of Simply Recipes by Elise Bauer) complete this fried green tomato sandwich. Since it was just the two of us eating, that meant that we got to eat the leftover fried green tomatoes on the side: fried green tomato sandwich with a side of fried green tomatoes. Who’s complaining?
For a simple and Southern summertime dinner, try this fried green tomato sandwich!
Yield: 4 sandwiches
The recipe for remoulade sauce was adapted from Simply Recipes .
15 minPrep Time:
20 minCook Time:
35 minTotal Time:
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup buttermilk
- 1 cup cornmeal (not self-rising cornbread mix)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 large green tomatoes - cut into 1/4 inch slices
- 4 sub rolls (I like rolls from the grocery store bakery)
- 8 slices bacon, cooked and coarsely crumbled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon or Creole mustard
- 1 teaspoon sweet paprika
- 1/2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon pickle juice (dill or sweet)
- 1/4 teaspoon hot sauce
- 1 small clove garlic, minced
- For the remoulade sauce, whisk together the ingredients in a small bowl. Refrigerate until ready to use.
- To make the fried green tomatoes, preheat a baking sheet or stoneware pan in the oven at 450 degrees. Set a wire cooling rack over another baking sheet.
- Set up a breading station with the 1/2 cup flour in one bowl, the egg and buttermilk beaten together in another, and the cornmeal combined with the salt, pepper, and cayenne in a third.
- Dip each tomato slice into the flour, egg mixture, and the cornmeal to coat completely. Set on the wire rack as you finish each.
- When all of the tomato slices have been coated, remove the preheated pan from the oven and spray generously with olive oil spray or cooking spray. Place the tomatoes on the pan and spray the tops with oil spray or cooking spray. Bake for ten minutes. Flip, respray the tops, and bake for another 10-12 minutes, until lightly browned. Slice each fried green tomato slice in half.
- Cut the sub rolls down the center or make a hinge slice. Place 2 pieces of crumbled bacon and 2-3 fried green tomato slice halves on each roll. Drizzle with remoulade and serve immediately.