Sometimes David’s hunger pangs drive me up the wall! I swear the man has a tapeworm… he’s a bottomless pit. The Sunday I made these fried green tomato sandwiches was no different.
“What are we gonna eat, I’m hungry,” he says every 15 minutes…
EVERY 15 MINUTES!
We hadn’t gone to the grocery store yet, so to shut him up hold him over I had to come up with something to feed the starving man, just to quiet him down. I think what gets on my nerves about the whole “I’m hungry” syndrome he has is that he is more than capable of going in the kitchen a scrounging up something for himself without my help. He just knows that I will cave in and make him something to shut him up. He’s trifflin’!
I open the refrigerator and I see a green tomato we purposely placed in there to keep it from turning red when we didn’t get around to frying it. We also had some sandwich meat and my foodie brain kicked in. Here’s how I made the sandwiches:
First, slice the tomatoes ⅛ to ¼-inch thick.
Make a breading station:
Add breader mix and some fresh cracked pepper to a small bowl. In a separate bowl crack and lightly beat one egg.
Dip tomato slices into the breader mix, then into egg, then back into breader.
(Repeat again if you want a thicker batter.)
Pour oil to a depth of ¼ to ½ inch in a large cast-iron skillet; heat to 375 degrees F.
(You can test the oil with a wooden spoon. Click HERE to learn more.)
Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
Drain on paper towels or a rack. Sprinkle hot tomatoes with salt, to taste.
While the tomatoes are draining, add the mayo, Dijon mustard and garlic powder to a small bowl, stir until well blended. Lay two slices of fried tomato on a plate.
Smear about a teaspoon of the mayo dressing onto each slice. Top one of the slices with ham and then sandwich the two coated slices together.
Fried green tomatoes hold up well to being sliced, dredged, and fried, and the slightly sour flavor works well with a crunchy coating. Their tangy flavor and crisp texture with the addition of the salty ham and sour mayo dressing is pretty dreamy.
I managed to fill up David’s belly for a little while and now when I mention these sandwiches I get this:
“Those were good! You need to make some more!”
Fried Green Tomato Sandwiches
Ingredients
- 1 cups House of Autry Seafood Breader
- 1 large egg lightly beaten
- 1 medium-size green tomatoes sliced ⅛ - ¼-inch thick
- ½ peanut oil
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 6 deli ham slices
Instructions
- Slice tomatoes ⅛ - ¼-inch thick.
- Make a breading station: Add breader mix and some fresh cracked pepper to a small bowl.
- In a separate bowl crack and lightly beat one egg.
- Dip tomato slices into the breader mix, then into egg, then back into breader. (Repeat if you would like a thick batter)
- Pour oil to a depth of ¼ to ½-inch in a large cast-iron skillet; heat to 375 degrees F.
- Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
- Drain on paper towels or a rack. Sprinkle hot tomatoes with salt, to taste.
- While the tomatoes are draining, add the mayo, Dijon mustard and garlic powder to a small bowl, stir until well blended.
- Lay two slices of fried tomato on a plate.
- Smear about a teaspoon of the mayo dressing onto each slice.
- Top one of the slices with ham and then sandwich the two coated slices together.
Annie @Give Me Meatloaf says
You are speaking my language here! LOVE fried green tomatoes! Awesome recipe.
The Mountain Kitchen says
Thanks! You’ll love this sammich then. 🙂
Dana@ IveGotCake says
Wow, do you know I’ve never tried making this? This looks so good Debbie, I’m putting it on the list 🙂
The Mountain Kitchen says
Dana, YOU HAVE TO!! Start off with just the fried green tomatoes. Use a medium firm tomato and slice it thin. They are wonderful!! 🙂
Melissa says
I LOVE Fried Green tomatoes and what a GREAT idea to use them for a sandwich!
The Mountain Kitchen says
Melissa, you’ve gotta try this! 🙂
Anna Buckley says
Yum and what a lucky man! I’ve never tried fried green tomatoes before, but am very aware of them being part of the American food culture. It’s grey and cold here in Melbourne and a long way from tomato season…will keep this in mind when my summer crop comes in X
The Mountain Kitchen says
Anna you’ll love them! Tangy and crisp. Better than red raw to me. Hope my summer posts don’t make you too sad in that dreary cold. xoxo
Sally says
Forget calories, this is to die for, so good
The Mountain Kitchen says
So glad to hear this, Sally. Thank you for your feedback!