Fried Green Tomato Sandwiches with Remoulade Sauce

Fried Green Tomato Sandwiches with Remoulade Sauce

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From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Green Tomatoes & Garnish
  • ¾ cup buttermilk
  • 1 large egg white
  • 1½ cups yellow cornmeal
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 large green tomatoes, cored and cut into ¼-inch-thick slices
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons butter, divided
  • 4 iceberg lettuce leaves
  • 4 hamburger buns
  • Rémoulade Sauce
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat sour cream, or nonfat plain yogurt
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • ½ teaspoon cayenne pepper
  • 2 scallions, chopped
  • 2 sweet gherkins, chopped, or 1 tablespoon sweet pickle relish
  • 1 tablespoon capers, drained and chopped


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  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 remoulade 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 remoulade sauce; cover with bun tops.

Nutrition information

  • Per serving: 345 calories; 10 g fat(3 g sat); 7 g fiber; 58 g carbohydrates; 10 g protein; 42 mcg folate; 11 mg cholesterol; 10 g sugars; 1,047 IU vitamin A; 26 mg vitamin C; 117 mg calcium; 3 mg iron; 714 mg sodium; 511 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1½ vegetable, 1½ fat

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