Fried Green Tomato Sandwiches with Rémoulade Sauce
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.
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
- 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
- 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.
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).
Carbohydrate Servings: 3
Exchanges: 3 starch, 1 1/2 vegetable, 1 1/2 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Vegetarian, other
- July/August 1994