FRIED GREEN TOMATO SANDWICHES
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate.
- Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes.
- Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F.
- Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt.
- Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices.
FRIED RED TOMATO SANDWICH
Provided by Ree Drummond : Food Network
Time 15m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat on high heat until hot.
- Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix.
- Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side.
- Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the cooked tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve.
FRIED GREEN TOMATO SANDWICHES
This is one of my favorite quick-fix suppers. I'm sure a lot of people have never tried fried green tomatoes, but they're yummy.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 sandwiches.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.
Nutrition Facts : Calories 562 calories, Fat 36g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 1076mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
FRIED GREEN TOMATO SANDWICH
My favorite way to eat fried green tomatoes! They're layered with red tomatoes and pepperjack cheese between 2 slices of bread, and then grilled to ooey-gooey, cheesy, crunchy perfection.
Provided by JUMAHA
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
- Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.
Nutrition Facts : Calories 858.6 calories, Carbohydrate 90.4 g, Cholesterol 127.6 mg, Fat 47.9 g, Fiber 5.8 g, Protein 18.1 g, SaturatedFat 15.2 g, Sodium 739.3 mg, Sugar 6.6 g
FRIED GREEN TOMATO, MOZZARELLA, AND BASIL "BLTS"
Steps:
- Preheat broiler.
- In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
- On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.
SPEDINO (FRIED MOZZARELLA SANDWICH)
Provided by Food Network
Time 20m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Sandwich the cheese equally between 2 bread slices (add any of the additions). Season to taste. Lightly brush the milk on both sides of the sandwich. Dip briefly in flour and remove excess. Place sandwiches in egg and allow egg to soak in. Press edges of sandwiches together to seal. Heat oil in a large saute pan and add sandwiches. Fry on both sides until golden brown. Remove to paper towels to drain.
FRIED GREEN TOMATO SANDWICH WITH SMOKED MOZZERELL
Steps:
- Slice tomatoes into 1/2 inch slices. Dip each slice in flour then dip in beaten egg, then dip into corn meal and shake off excess. Heat a 8 or 9 inch cast iron skillet with 1/2 inch of canola oil on medium heat. Fry each tomato slice until golden brown and then flip to brown the other side. Lay flat on paper towels to drain excess oil. In a mortar and pestle grind garlic clove with pinch of salt and then add chopped parsley to grind. Mix with mayonaise and whisk in lime juice. Slice baguette into 6 inch-long pieces and then slice those lenthwise. Open bread, lay one layer of smoked cheese on one side of bread and place both halves under a broiler to toast. Once cheese has melted, spread mayonaise on bread, layer with fried green tomatoes, baby arugula or mizuna, and more mayonaise. Place other half of bread on top and secure with toothpick.
RIPE TOMATO SALAD WITH SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Food Network
Time 15m
Yield 4 to 6 portions
Number Of Ingredients 12
Steps:
- Carefully wash the arugula in several changes of water, being aware of the dense sand usually found on this green. Trim off and remove the stems. Dry the leaves in a salad spinner.
- Slice the smoked mozzarella into thin 1/8 inch slices. Slice the tomatoes as neatly and evenly as the cheese, 1/8 inch thick.
- Brush the bread with 2 tablespoons extra virgin oil and grill or toast under a broiler until crisp and golden. Encircle the outside edge of a serving platter with the crostini. Lay the clean arugula out in the center of the platter as a base for the salad.
- Combine the vinegar with the mustard in a small stainless steel bowl. Whisk together briskly while drizzling in the olive oil. Add the diced onion and combine.
- Carefully layer the slices of mozzarella, tomato, prosciutto and basil leaves around the greens. Drizzle vinaigrette over and around, sprinkle pine nuts and serve.
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