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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1994

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Green Tomatoes & Garnish
Rémoulade Sauce

Directions

Instructions Checklist
  • To cook tomatoes: Preheat oven to 450 degrees F.

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  • 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.

  • 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.

  • 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.

  • To assemble sandwiches: Place lettuce on the bottom halves of buns. Top with the tomato slices and remoulade sauce; cover with bun tops.

Nutrition Facts

345 calories; protein 9.6g 19% DV; carbohydrates 57.8g 19% DV; exchange other carbs 4; dietary fiber 7g 28% DV; sugars 10g; fat 10.3g 16% DV; saturated fat 3.1g 15% DV; cholesterol 11.1mg 4% DV; vitamin a iu 1046.7IU 21% DV; vitamin c 25.6mg 43% DV; folate 42.5mcg 11% DV; calcium 117.3mg 12% DV; iron 2.9mg 16% DV; magnesium 93.8mg 34% DV; potassium 510.6mg 14% DV; sodium 713.6mg 29% DV; thiamin 0.3mg 30% DV.