Fried Green Tomato Sandwiches with Rémoulade Sauce (Printer-Friendly Version) | Eating Well
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Fried Green Tomato Sandwiches with Rémoulade Sauce

http://www.eatingwell.com/recipes/fried_green_tomato_sandwiches_with_r_moulade_sauce.html

From EatingWell:  July/August 1994

Technically, these tomatoes aren't fried but they are crispy when breaded and lightly browned in a skillet, then finished in the oven. A tangy sauce with sweet gherkins and capers is the perfect complement.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Green Tomatoes & Garnish

Rémoulade Sauce

Preparation

  1. To cook tomatoes: Preheat oven to 450°F.
  2. Whisk together buttermilk and egg white in a medium bowl. Mix together cornmeal, salt and cayenne in a shallow dish. Dip half of the tomato slices into the buttermilk mixture, then transfer to the cornmeal mixture. Gently turn each slice in the cornmeal mixture to coat.
  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large nonstick skillet over medium heat until foamy. Add tomato slices and cook until the undersides are golden brown, 4 to 5 minutes. Transfer the slices to a baking sheet, browned-side up. Repeat the process with the remaining oil, butter and tomato slices. Bake the tomatoes in the hot oven until both sides are well browned, 8 to 12 minutes.
  4. To make rémoulade sauce: While the tomatoes are in the oven, combine mayonnaise, sour cream (or yogurt), horseradish, mustard, lemon juice, cayenne pepper, scallions, gherkins (or pickle relish) and capers in a small bowl.
  5. To assemble sandwiches: Place lettuce on the bottom halves of buns. Top with the tomato slices and rémoulade sauce; cover with bun tops.

Nutrition

Per serving : 340 Calories; 10 g Fat; 3 g Sat; 3 g Mono; 9 mg Cholesterol; 56 g Carbohydrates; 11 g Protein; 6 g Fiber; 686 mg Sodium; 335 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 vegetable, 1 1/2 fat