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