Fried Green Tomato Sandwich
Ingredients
- 4 large green tomatoes, sliced into 1/4-inch thick rounds
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups neutral oil for frying
- 4 brioche buns, lightly toasted
- 1/2 cup pimento aioli (roasted red pepper mayo with garlic and lemon)
- 4 slices sharp cheddar cheese
- 8 leaves fresh basil
- 4 slices thick-cut bacon, cooked until crisp
Instructions
- Pat green tomato slices completely dry with paper towels, removing all surface moisture. This prevents oil splattering and ensures crispy breading.
- Combine flour, cornmeal, smoked paprika, garlic powder, cayenne, salt, and black pepper in a shallow bowl. Pour buttermilk into a separate shallow bowl.
- Heat neutral oil in a heavy-bottomed skillet to 350°F, using a thermometer to monitor temperature. Work in batches to avoid crowding.
- Dredge each tomato slice in buttermilk, allowing excess to drip off, then coat thoroughly in the flour-cornmeal mixture. Fry 3-4 minutes per side until golden brown and crispy, maintaining oil temperature between 345-355°F. Transfer to a wire rack positioned over paper towels.
- Spread 2 tablespoons of pimento aioli on the bottom half of each toasted brioche bun.
- Layer 2 fried green tomato slices on each bun, then top immediately with warm cheddar cheese to allow slight melting. Add 2 basil leaves and 1 slice of crispy bacon per sandwich.
- Top with the upper brioche bun half and serve immediately while tomatoes maintain their crispy exterior.
Inspired by Chris Henry’s winning fried green tomato sandwich. This is a plausible recreation, not the chef’s original recipe.