Fried Green Tomato Sandwiches with Rémoulade Sauce

July/August 1994

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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

Makes: 4 servings

Active Time:

Total Time:


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


  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.


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

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Recipe Categories


Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Vegetarian, other
Preparation/ Technique
Healthy Frying
July/August 1994
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