Fried Green Tomato Sandwiches with Rémoulade Sauce

From EatingWell: July/August 1994 — Subscribe Now!

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.

Fried Green Tomato Sandwiches with Rémoulade Sauce Recipe

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

Green Tomatoes & Garnish

3/4 cup buttermilk
1 large egg white
1 1/2 cups yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 large green tomatoes, cored and cut into 1/4-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
1/2 teaspoon cayenne pepper
2 scallions, chopped
2 sweet gherkins, chopped, or 1 tablespoon sweet pickle relish
1 tablespoon capers, drained and chopped

Preparation

To cook tomatoes: Preheat oven to 450°F.
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 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.
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.

Nutrition Bonus: Vitamin A (20% daily value), Vitamin C (43% dv), Selenium (15% dv).

3 Carbohydrate Serving

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